Dehydration–rehydration vegetables: Evaluation and future challenges

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

Food Chemistry: X (Dec 2023)

Dehydration–rehydration vegetables: Evaluation and future challenges

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

Affiliations

Bixiang Wang: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Yuanlong Jia: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Yue Li: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Zhitong Wang: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Liankui Wen: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Corresponding authors at: 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
Yang He: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Corresponding authors at: 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
Xiuying Xu: Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China; Corresponding authors at: 2888, Xincheng Street, Changchun, Jilin Province 130118, China.

Journal volume & issue: Vol. 20
p. 100935

Abstract

Read online

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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords