SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES, vol.41, no.4, pp.858-867, 2023 (ESCI)
The rehydration kinetics is an important
element in both the manufacture and consumption of dry goods. The rehydration
behavior and effective diffusion coefficients of blue mussels (Mytilus edulis)
dried with traditional methods were investigated in this study at various
drying and rehydration temperatures, as well as under vacuum and non-vacuum
environments. The drying temperatures in the early study were between 60 and
80°C, whereas the rehydration temperatures were between 20 and 40°C. The
maximum swelling rates for mussels were calculated between 0.0094 - 0.0022
g/gmin for the oven drying and between 0.0127 - 0.0070 g/gmin for vacuum oven
drying. Vacuum application has been seen to boost the rehydration rate and
rehydration ratio by shortening the time it takes to reach rehydration
saturation. The compatibility of the obtained rehydration data with the Peleg,
Two-Term and Weibull mathematical models was examined and a higher agreement
was reached with the Two-Term model for almost all experimental sets.