INFLUENCE OF AGITATION SPEED AND WATER TEMPERATURE ON DRIED SQUASH (CUCURBITA PEPO) PROPERTIES DURING ITS REHYDRATION PROCESS

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CHERAGHI DEHDEZI SIMA; HAMDAMI NASER

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:45 | Issue:2 Page(s): 89-96

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Title

INFLUENCE OF AGITATION SPEED AND WATER TEMPERATURE ON DRIED SQUASH (CUCURBITA PEPO) PROPERTIES DURING ITS REHYDRATION PROCESS

Author(s)

CHERAGHI DEHDEZI SIMA | HAMDAMI NASER | Issue Writer Certificate

Keywords

AGITATIONQ1

REHYDRATIONQ2

SQUASHQ2

WATER ABSORPTION PERCENTQ2

COLOR INDICESQ2

Abstract

Throughout the present research, SQUASH (Cucurbita pepo) slices (0.4 cm thickness and 4 cm diameter) were blanched in a steam chamber for 4 min. Following cooling to room temperature, the SQUASH slices were dehydrated by use of a hot air dryer, under air temperature of 60oC up to moisture content of 0.1065 kg H2O per kg d.m. SQUASH slices of specified weights were rehydrated by immersion in distilled water at different temperatures (25, 50, and 75oC). They were agitated at different speeds (0, 100, and 200 rpm). For any of the experiments, the dry matter to water ratio was kept at 1: 25. The SQUASH samples were removed from water at specified time intervals of up to 300 min.Then their weight, dry matter content and water absorption content (in percent) were determined. The SQUASH slice color was examined over a 180 min period. The results showed that REHYDRATION time, water temperature and AGITATION speed had significant effects (p<0.01) on dry matter content, water absorption (percent) and COLOR INDICES (L*, a*, b*, and DE) in the dried SQUASH slices. WATER ABSORPTION PERCENT and total color difference (DE) of SQUASH slices increased, whereas dry matter content and COLOR INDICES (a*, b*, and L*) decreased with REHYDRATION time. Maximum water absorption and DE, minimum dry matter content as well as COLOR INDICES (a*, b*, and L*), were observed in SQUASH slices rehydrated into 75oC water and agitated at 200 rpm.

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APA: Copy

CHERAGHI DEHDEZI, SIMA, & HAMDAMI, NASER. (2015). INFLUENCE OF AGITATION SPEED AND WATER TEMPERATURE ON DRIED SQUASH (CUCURBITA PEPO) PROPERTIES DURING ITS REHYDRATION PROCESS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 45(2), 89-96. SID. https://sid.ir/paper/144430/en

Vancouver: Copy

CHERAGHI DEHDEZI SIMA, HAMDAMI NASER. INFLUENCE OF AGITATION SPEED AND WATER TEMPERATURE ON DRIED SQUASH (CUCURBITA PEPO) PROPERTIES DURING ITS REHYDRATION PROCESS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2015;45(2):89-96. Available from: https://sid.ir/paper/144430/en

IEEE: Copy

SIMA CHERAGHI DEHDEZI, and NASER HAMDAMI, “INFLUENCE OF AGITATION SPEED AND WATER TEMPERATURE ON DRIED SQUASH (CUCURBITA PEPO) PROPERTIES DURING ITS REHYDRATION PROCESS,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 45, no. 2, pp. 89–96, 2015, [Online]. Available: https://sid.ir/paper/144430/en

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