Dehydration-rehydration vegetables: Evaluation and future challenges

Bixiang Wang; Yuanlong Jia; Yue Li; Zhitong Wang; Liankui Wen; Yang He; Xiuying Xu

doi:10.1016/j.fochx.2023.100935

Dehydration-rehydration vegetables: Evaluation and future challenges

Food Chem X. 2023 Oct 12:20:100935. doi: 10.1016/j.fochx.2023.100935. eCollection 2023 Dec 30.

Authors

Bixiang Wang¹, Yuanlong Jia¹, Yue Li¹, Zhitong Wang¹, Liankui Wen¹, Yang He¹, Xiuying Xu^{1

2}

Affiliations

¹ Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
² National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China.

Abstract

In this review, the rehydration kinetics model, the quality factors affecting of vegetables during rehydration process, the future challenges and development direction of rehydration process were comprehensively analyzed. Based on the fitting equation for the change in moisture content during rehydration, a suitable rehydration model can be selected to describe the rehydration process of vegetables. Optimal pre-treatment, drying and rehydration methods were selected by considering quality, energy consumption and environmental aspects, and new technologies were developed to improve the quality characteristics of rehydrated vegetables. It is necessary to classify vegetables according to their shape and type to establish the criteria of rehydration processing through mathematical modeling. Industrial production from pre-treatment to product packaging will be precisely adjusted through process parameters. Furthermore, improvements the quality of rehydrated vegetables can be considered in terms of the structural and compositional aspects of the cell wall and cell membrane.

Keywords: Dehydration; Quality; Rehydration; Rehydration model; Vegetables; Water migration.

Publication types

Review