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Viscosity and starch particle size effects on rehydration of freeze‐dried carrots
Author(s) -
Marabi Alejandro,
Saguy I Sam
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2000
Subject(s) - starch , imbibition , viscosity , weibull distribution , particle size , particle size distribution , corn starch , diffusion , food science , chemistry , particle (ecology) , potato starch , agronomy , materials science , mathematics , thermodynamics , physics , biology , composite material , germination , ecology , statistics
A Correction has been published for this article in Journal of the Science of Food and Agriculture 85(4): 707 (2005). Rehydration is a critical step in the utilization of dry food particulates. The effects of viscosity and average particle size of four starches, namely corn, rice, potato and pre‐gelatinized Ultra Sperse 2000 were assessed and compared with water as the control. Average starch particle size diameters determined with image analysis showed that only the native starches swelled after 5 min treatment in 85 °C water. Rehydration curves were modelled utilizing a normalized Weibull distribution. The derived Weibull β‐shape parameter indicated that water uptake followed both imbibition and Fickian diffusion. Both viscosity and starch particles size distribution influenced the rehydration kinetics and their effect could not be explained by a simple mechanism. Medium uptake during rehydration could be improved and customized by choosing the most appropriate thickening agent. Copyright © 2004 Society of Chemical Industry