Rehydration of dried roots of parsley and parsnip
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| Authors: | Iwona Sitkiewicz1, Monika Janowicz1, Joanna Żołnierczuk1 1Department of Food Engineering and Process Management, Faculty of Food Science, SGGW – Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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| Abstract : | The aim of the study was to compare the process of rehydration of convection dried roots of parsley and parsnip. Dried samples were rehydrated in water at room temperature over a period of 15 minutes to 5 hours, determining the relative increase in weight and volume and in the colour of the dried materials before and during the rehydration. The experimental data were approximated using the kinetic equation. The relative rates of increase of the weight and volume of the samples were calculated. The analysis of the rehydration process showed that higher relative rates of increase of weight and volume occurred during the rehydration of the dried parsley roots. Both materials tested during the 5-hour rehydration reached approximately 96.5% of equilibrium water content. It was also found out that the rate of relative volume increase was higher than the rate of relative increase in weight for both vegetables. Comparing the colour of the tested material, there was a negligible colour difference between them. |
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| Keywords : | rehydration, parsley and parsnip roots, mass gain, increase in volume, color change | ||||||||
| Language : | polish | ||||||||