메뉴 건너뛰기




Volumn 34, Issue 4, 2010, Pages 664-680

Rehydration kinetics of microwave-dried basil

Author keywords

[No Author keywords available]

Indexed keywords

COEFFICIENT OF DETERMINATION; DRYING CONDITION; EXPERIMENTAL DATA; FIRST-ORDER; MICROWAVE OUTPUT POWER; OUTPUT POWER; REHYDRATION KINETIC; WEIBULL; WEIBULL MODELS;

EID: 77955040126     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00384.x     Document Type: Article
Times cited : (12)

References (33)
  • 1
    • 77955047933 scopus 로고    scopus 로고
    • Rehydration kinetics of microwave dried okra as affected by drying conditions
    • in press
    • Apar DK, Demirhan E, Ozbek B, Dadali G. Rehydration kinetics of microwave dried okra as affected by drying conditions. J. Food Proc. Pres. 2008, in press
    • (2008) J. Food Proc. Pres.
    • Apar, D.K.1    Demirhan, E.2    Ozbek, B.3    Dadali, G.4
  • 3
    • 9944258085 scopus 로고    scopus 로고
    • Thin-layer re-wetting of rough rice at low and high temperatures
    • Basunia MA, Abe T. Thin-layer re-wetting of rough rice at low and high temperatures. J. Stored. Prod. Res. 2005, 41:163-173.
    • (2005) J. Stored. Prod. Res. , vol.41 , pp. 163-173
    • Basunia, M.A.1    Abe, T.2
  • 4
    • 0036624129 scopus 로고    scopus 로고
    • Rehydration ratio of fluid bed-dried vegetables
    • Bobic Z, Bauman I, Curic D. Rehydration ratio of fluid bed-dried vegetables. Sadhana 2002, 27(3):365-374.
    • (2002) Sadhana , vol.27 , Issue.3 , pp. 365-374
    • Bobic, Z.1    Bauman, I.2    Curic, D.3
  • 5
    • 0034908130 scopus 로고    scopus 로고
    • Prediction of quality changes during osmo-convective drying of blueberries using neural network models for process optimization
    • Chen CR, Ramaswamy HS, Alli I. Prediction of quality changes during osmo-convective drying of blueberries using neural network models for process optimization. Dry. Technol. 2001, 19(3-4):507-523.
    • (2001) Dry. Technol. , vol.19 , Issue.3-4 , pp. 507-523
    • Chen, C.R.1    Ramaswamy, H.S.2    Alli, I.3
  • 6
    • 34250674843 scopus 로고    scopus 로고
    • Microwave drying kinetics of okra
    • Dadali G, Apar DK, Ozbek B. Microwave drying kinetics of okra. Dry. Technol. 2007, 25(5):917-924.
    • (2007) Dry. Technol. , vol.25 , Issue.5 , pp. 917-924
    • Dadali, G.1    Apar, D.K.2    Ozbek, B.3
  • 7
    • 56849119787 scopus 로고    scopus 로고
    • Effect of drying conditions on rehydration kinetics of microwave dried spinach
    • Dadali G, Demirhan E, Ozbek B. Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food Bioprod Process. 2008, 86(4):235-241.
    • (2008) Food Bioprod Process. , vol.86 , Issue.4 , pp. 235-241
    • Dadali, G.1    Demirhan, E.2    Ozbek, B.3
  • 8
    • 77955014434 scopus 로고    scopus 로고
    • Microwave drying characteristics of basil
    • in press
    • Demirhan E, Ozbek B. Microwave drying characteristics of basil. J. Food Proc. Pres. 2008, in press
    • (2008) J. Food Proc. Pres.
    • Demirhan, E.1    Ozbek, B.2
  • 9
    • 19544375920 scopus 로고    scopus 로고
    • Rehydration process of Boletus edulis mushroom: Characteristics and modelling
    • Garcia-Pascual P, Sanjuan N, Bon J, Carreres J, Mulet A. Rehydration process of Boletus edulis mushroom: Characteristics and modelling. J. Sci. Food Agric. 2005, 85(8):1397-1404.
    • (2005) J. Sci. Food Agric. , vol.85 , Issue.8 , pp. 1397-1404
    • Garcia-Pascual, P.1    Sanjuan, N.2    Bon, J.3    Carreres, J.4    Mulet, A.5
  • 10
    • 33748352145 scopus 로고    scopus 로고
    • Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration
    • Gowen AA, Abu-Ghannam N, Frias JM, Barat JM, Andres AM, Oliveria JC. Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration. J. Food Sci. 2006, 71(6):E282-E289.
    • (2006) J. Food Sci. , vol.71 , Issue.6
    • Gowen, A.A.1    Abu-Ghannam, N.2    Frias, J.M.3    Barat, J.M.4    Andres, A.M.5    Oliveria, J.C.6
  • 11
    • 0001364101 scopus 로고
    • Factors affecting water uptake of soybeans during soaking
    • Hsu KH, Kim CJ, Wilson LA. Factors affecting water uptake of soybeans during soaking. Cereal Chem 1983, 60(3):208-211.
    • (1983) Cereal Chem , vol.60 , Issue.3 , pp. 208-211
    • Hsu, K.H.1    Kim, C.J.2    Wilson, L.A.3
  • 12
    • 36249018419 scopus 로고    scopus 로고
    • Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds
    • Kaptso KG, Njintang YN, Komnek AE, Hounhouigan J, Scher J, Mbofung CMF. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds. J. Food Eng. 2008, 86:91-99.
    • (2008) J. Food Eng. , vol.86 , pp. 91-99
    • Kaptso, K.G.1    Njintang, Y.N.2    Komnek, A.E.3    Hounhouigan, J.4    Scher, J.5    Mbofung, C.M.F.6
  • 13
    • 0036185563 scopus 로고    scopus 로고
    • Drying and rehydrating kinetics of green and red peppers
    • Kaymak-Ertekin F. Drying and rehydrating kinetics of green and red peppers. J. Food Sci. 2002, 67(1):168-175.
    • (2002) J. Food Sci. , vol.67 , Issue.1 , pp. 168-175
    • Kaymak-Ertekin, F.1
  • 14
    • 0027592422 scopus 로고
    • Carrot dehydration for instant rehydration: Dehydration kinetics and modelling
    • Kompany E, Benchimol J, Allaf K, Ainseba B, Bouvier JM. Carrot dehydration for instant rehydration: Dehydration kinetics and modelling. Dry. Technol. 1993, 11(3):451-470.
    • (1993) Dry. Technol. , vol.11 , Issue.3 , pp. 451-470
    • Kompany, E.1    Benchimol, J.2    Allaf, K.3    Ainseba, B.4    Bouvier, J.M.5
  • 15
    • 18144364613 scopus 로고    scopus 로고
    • Rehydration of dehydrated foods
    • Krokida MK, Philippopoulos C. Rehydration of dehydrated foods. Dry. Technol. 2005, 23(4):799-830.
    • (2005) Dry. Technol. , vol.23 , Issue.4 , pp. 799-830
    • Krokida, M.K.1    Philippopoulos, C.2
  • 16
    • 22544441886 scopus 로고    scopus 로고
    • The mathematical modelling of the rehydration characteristics of fruits
    • Lee KT, Farid M, Nguang SK. The mathematical modelling of the rehydration characteristics of fruits. J. Food Eng. 2006, 72(1):16-23.
    • (2006) J. Food Eng. , vol.72 , Issue.1 , pp. 16-23
    • Lee, K.T.1    Farid, M.2    Nguang, S.K.3
  • 17
    • 0002302390 scopus 로고    scopus 로고
    • Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review
    • Lewicki PP. Effect of pre-drying treatment, drying and rehydration on plant tissue properties: A review. Int. J. Food Properties 1998, 1:1-22.
    • (1998) Int. J. Food Properties , vol.1 , pp. 1-22
    • Lewicki, P.P.1
  • 18
    • 0028429257 scopus 로고
    • Absorption of water in long-grain rough rice during soaking
    • Lu R, Siebenmorgen TJ, Archer TR. Absorption of water in long-grain rough rice during soaking. J. Food Process Eng. 1994, 17(2):141-154.
    • (1994) J. Food Process Eng. , vol.17 , Issue.2 , pp. 141-154
    • Lu, R.1    Siebenmorgen, T.J.2    Archer, T.R.3
  • 19
    • 0032275328 scopus 로고    scopus 로고
    • Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water
    • Machado MD, Oliveira FAR, Gekas V, Singh RP. Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. J. Food Sci. Technol. 1998, 33(3):225-237.
    • (1998) J. Food Sci. Technol. , vol.33 , Issue.3 , pp. 225-237
    • Machado, M.D.1    Oliveira, F.A.R.2    Gekas, V.3    Singh, R.P.4
  • 20
    • 0033473139 scopus 로고    scopus 로고
    • Effect of milk fat and solid concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal
    • Machado MD, Oliveira FAR, Cunha LM. Effect of milk fat and solid concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal. Int J. Food Sci. Technol. 1999, 34:47-57.
    • (1999) Int J. Food Sci. Technol. , vol.34 , pp. 47-57
    • Machado, M.D.1    Oliveira, F.A.R.2    Cunha, L.M.3
  • 21
    • 0034896013 scopus 로고    scopus 로고
    • Optimization of the vacuum dehydration of celery (Api{dotless}um graveolens) using the response surface methodology
    • Madamba PS, Liboon FA. Optimization of the vacuum dehydration of celery (Api{dotless}um graveolens) using the response surface methodology. Dry. Technol. 2001, 19(3-4):611-626.
    • (2001) Dry. Technol. , vol.19 , Issue.3-4 , pp. 611-626
    • Madamba, P.S.1    Liboon, F.A.2
  • 22
    • 3242883459 scopus 로고    scopus 로고
    • Effect of porosity on rehydration of dry food particulates
    • Marabi A, Saguy IS. Effect of porosity on rehydration of dry food particulates. J Sci. Food Agric. 2004, 84(10):1105-1110.
    • (2004) J Sci. Food Agric. , vol.84 , Issue.10 , pp. 1105-1110
    • Marabi, A.1    Saguy, I.S.2
  • 24
    • 0033881970 scopus 로고    scopus 로고
    • Microwave/air and microwave finish drying of banana
    • Maskan M. Microwave/air and microwave finish drying of banana. J. Food Eng. 2000, 44(2):71-78.
    • (2000) J. Food Eng. , vol.44 , Issue.2 , pp. 71-78
    • Maskan, M.1
  • 25
    • 0031176307 scopus 로고    scopus 로고
    • Quality and physical structure of dehydrated starch based system
    • Mcminn WAM, Magee TRA. Quality and physical structure of dehydrated starch based system. Dry. Technol. 1997, 15(6-8):1961-1971.
    • (1997) Dry. Technol. , vol.15 , Issue.6-8 , pp. 1961-1971
    • Mcminn, W.A.M.1    Magee, T.R.A.2
  • 26
    • 24344492127 scopus 로고    scopus 로고
    • Dehydrated sword beans: the squeezing process and accelerated rehydration characteristics
    • Min Z, Chunli L, Gongnian X, Liang S, Cao CW, Le-Qun Z. Dehydrated sword beans: the squeezing process and accelerated rehydration characteristics. Dry. Technol. 2005, 23(7):1581-1589.
    • (2005) Dry. Technol. , vol.23 , Issue.7 , pp. 1581-1589
    • Min, Z.1    Chunli, L.2    Gongnian, X.3    Liang, S.4    Cao, C.W.5    Le-Qun, Z.6
  • 27
    • 4344700216 scopus 로고    scopus 로고
    • Drying kinetics and quality of shrimp undergoing different two-stage drying processes
    • Namsanguan Y, Tia W, Devahastin S, Soponronnarit S. Drying kinetics and quality of shrimp undergoing different two-stage drying processes. Dry. Technol. 2004, 22(4):759-778.
    • (2004) Dry. Technol. , vol.22 , Issue.4 , pp. 759-778
    • Namsanguan, Y.1    Tia, W.2    Devahastin, S.3    Soponronnarit, S.4
  • 28
    • 84985261051 scopus 로고
    • An empirical model for the description of moisture sorption curves
    • Peleg M. An empirical model for the description of moisture sorption curves. J. Food Sci. 1988, 53(4):1216-1217.
    • (1988) J. Food Sci. , vol.53 , Issue.4 , pp. 1216-1217
    • Peleg, M.1
  • 29
    • 0032593134 scopus 로고    scopus 로고
    • Modelling of broccoli stems rehydration process
    • Sanjuan N, Simal S, Bon J, Mulet A. Modelling of broccoli stems rehydration process. J. Food Eng. 1999, 42(1):27-31.
    • (1999) J. Food Eng. , vol.42 , Issue.1 , pp. 27-31
    • Sanjuan, N.1    Simal, S.2    Bon, J.3    Mulet, A.4
  • 30
    • 9944258461 scopus 로고    scopus 로고
    • Thin-layer infrared radiation drying of onion slices
    • Sharma GP, Verma RC, Pathare PB. Thin-layer infrared radiation drying of onion slices. J. Food Eng. 2005, 67(3):361-366.
    • (2005) J. Food Eng. , vol.67 , Issue.3 , pp. 361-366
    • Sharma, G.P.1    Verma, R.C.2    Pathare, P.B.3
  • 31
    • 37749019676 scopus 로고    scopus 로고
    • Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying
    • Shaw M, Meda V, Tabil L, Opoku A. Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying. J. Microw. Power Electromagn. Energy. 2007, 41(2):59-68.
    • (2007) J. Microw. Power Electromagn. Energy. , vol.41 , Issue.2 , pp. 59-68
    • Shaw, M.1    Meda, V.2    Tabil, L.3    Opoku, A.4
  • 32
    • 84987322040 scopus 로고
    • Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation
    • Sopade PA, Obekpa JA. Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation. J. Food Sci. 1990, 55(4):1084-1087.
    • (1990) J. Food Sci. , vol.55 , Issue.4 , pp. 1084-1087
    • Sopade, P.A.1    Obekpa, J.A.2
  • 33
    • 0026682223 scopus 로고
    • The use of Peleg's equation to model water absorption in some cereal grains during soaking
    • Sopade PA, Ajisegiri ES, Badau MH. The use of Peleg's equation to model water absorption in some cereal grains during soaking. J. Food Eng. 1992, 15(4):269-283.
    • (1992) J. Food Eng. , vol.15 , Issue.4 , pp. 269-283
    • Sopade, P.A.1    Ajisegiri, E.S.2    Badau, M.H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.