期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：2
页码：68-71
DOI：10.19026/ajfst.13.3767
出版社：MAXWELL Science Publication
摘要：In order to study the effect of temperature on rehydration of freeze-dried dumpling, the rehydration kinetic of freeze-dried dumpling was investigated at water temperature of 308K, 343K and 368K. Peleg model is used to describe the rehydration process. Result shows that: rehydration rate increased with time during initial phase and decreased in the final phase until equilibrium, Peleg model shows good agreement with experimental data and the correlation coefficients are above 0.99.
