Rehydration of foods containing particulates is a common unit operation, and numerous
publications have extensively covered the topic. However, the rehydration mechanisms …

Plastics with strong mechanical and barrier properties make them a dominant packaging
choice. Their lack of biodegradability, however, with a significant environmental threat, has …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

Application of the Peleg model was investigated for predicting water absorption by five
winter-and five spring-planted chickpea genotypes during soaking between temperature (T) …

Cereals are processed into diverse products using techniques that range from thermal to
biotechnological, with different degrees of mechanical and pressure effects, in various …

The influence of air temperature, microwave application and vacuum impregnation or pulsed
vacuum osmotic dehydration, as pre-treatments undertaken prior to convective drying, on …

Hydration kinetics of five bambara seed varieties from Botswana was studied by soaking in
water at temperatures 25–100° C in constant-temperature water bath for 0.5–24h using …

Rehydration of air-dried Morchella esculenta mushrooms was examined at different
temperatures (15, 20, 25, 30, 45, 55 and 70° C). Two kinds of models were considered to …

Apricots can be considered as a good source of phenolic compounds, which are beneficial
for human health. Microwaves may be an alternative to the conventional sun or hot air drying …

Dehydrated food particulates have a rapidly growing market, and their reconstitution is
essential in meeting consumers' expectations. Optimal reconstitution properties can be …