STUDY OF DRIED SQUASH PROPERTIES (CUCURBITA PEPO) DURING REHYDRATION AT DIFFERENT TEMPERATURES AND DRY MATTER-WATER RATIOS

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CHERAGHI DEHDEZI S.; HAMDAMI N.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:50 Page(s): 145-157

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Title

STUDY OF DRIED SQUASH PROPERTIES (CUCURBITA PEPO) DURING REHYDRATION AT DIFFERENT TEMPERATURES AND DRY MATTER-WATER RATIOS

Author(s)

CHERAGHI DEHDEZI S. | HAMDAMI N. | Issue Writer Certificate

Keywords

DRY MATTER-WATER RATIOQ2

SQUASHQ2

MAXIMUM FORCEQ2

REHYDRATION ABILITYQ2

DRY MATTER HOLDING CAPACITYQ2

Abstract

Rehydration typically composes of three simultaneous processes: the imbibition of water into dried material, the swelling of the rehydrated products and the leaching of soluble solids to rehydration medium. In this research, SQUASH (Cucurbita pepo) fruits were cut into 0.4 cm thick and 4 cm diameter slices. Then, SQUASH slices were blanched in a steam chamber for 4 min. After cooling to room temperature, SQUASH slices were dehydrated up to moisture content of 0.1065 kg H2O per kg d.m. Dehydrated samples were stored at 4°C. SQUASH slices with specified weight were rehydrated by immersion in distilled water at different temperatures (25, 50, and 75oC), various DRY MATTER-WATER RATIOs (1:25, 1:50, and 1:100), which was agitated at 100 rpm. At specified time intervals, up to 300 min, the SQUASH samples were removed from the water, and the weight, moisture content and rehydration indices of the sample were determined. The texture characteristics were examined over a 180 min period. The results showed that moisture content, water absorption capacity (WAC) and REHYDRATION ABILITY (RA) of SQUASH slices increased, whereas DRY MATTER HOLDING CAPACITY (DHC) and texture firmness (maximum force and stress) decreased with rehydration time. The maximum WAC was achieved in SQUASH slices rehydrated into 75oC water at 1:100 DRY MATTER-WATER RATIO. The lowest force and stress were observed in SQUASH slices which were rehydrated into 75oC water after 180 minute. These SQUASH slices had the maximum moisture content and RA and the minimum DHC. The lowest moisture content and RA and the highest DHC, force and stress, were observed in SQUASH slices immersed in water at 1:100 DRY MATTER-WATER RATIO. In general, for all rehydration conditions of SQUASH slices, the highest water absorption rate occurred during the first minuts of process. Then, this rate decreased. The highest rehydration rate and amount of water absorption occurred in 75oC.

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APA: Copy

CHERAGHI DEHDEZI, S., & HAMDAMI, N.. (2016). STUDY OF DRIED SQUASH PROPERTIES (CUCURBITA PEPO) DURING REHYDRATION AT DIFFERENT TEMPERATURES AND DRY MATTER-WATER RATIOS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(50), 145-157. SID. https://sid.ir/paper/72837/en

Vancouver: Copy

CHERAGHI DEHDEZI S., HAMDAMI N.. STUDY OF DRIED SQUASH PROPERTIES (CUCURBITA PEPO) DURING REHYDRATION AT DIFFERENT TEMPERATURES AND DRY MATTER-WATER RATIOS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(50):145-157. Available from: https://sid.ir/paper/72837/en

IEEE: Copy

S. CHERAGHI DEHDEZI, and N. HAMDAMI, “STUDY OF DRIED SQUASH PROPERTIES (CUCURBITA PEPO) DURING REHYDRATION AT DIFFERENT TEMPERATURES AND DRY MATTER-WATER RATIOS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 50, pp. 145–157, 2016, [Online]. Available: https://sid.ir/paper/72837/en

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