Abstract

It was aimed to assess the impact of rehydration process of freeze-dried dumpling wrapper on their property and rate of rehydration, it is necessary to study the temperature effect; therefore the rehydration kinetic of freeze-dried dumpling wrapper was investigated at temperature of 308, 343 and 373 K, respectively. Fick Diffusion theory, Peleg model and Weibull model were used to describe rehydration process. The results show that: the predictions with Peleg model and Weibull model are in good agreement with experimental data. The study on rehydration process will help understand rehydration characteristics and rehydration mechanism of dry foodstuff and provide theoretical guidance for the freeze-dried food.

Keywords:

Dumpling wrapper, Fick diffusion, mass transfer, peleg, rehydration, vacuum freeze-drying, Weibull,

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Competing interests

The authors have no competing interests.

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