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Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves.

Okpala LC, Ekechi CA - Food Sci Nutr (2014)

Bottom Line: Four treatments were given to the leaves: blanched and sun dried, unblanched and sun dried, blanched and shade dried, and unblanched and shade dried.The hydration process of the dehydrated leaves was adequately described by the Peleg's equation.As the hydration temperature increased from 28 to 70°C, there was a significant decrease in the Peleg's constant K 1, while for most of the leaves the Peleg's constant K 2 varied with temperature.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, Ebonyi State University Abakaliki, Ebonyi State, Nigeria.

ABSTRACT
The rehydration characteristics of dehydrated West African pepper leaves were investigated at hydration temperatures of 28, 60, 70, and 80°C. Four treatments were given to the leaves: blanched and sun dried, unblanched and sun dried, blanched and shade dried, and unblanched and shade dried. The hydration process of the dehydrated leaves was adequately described by the Peleg's equation. As the hydration temperature increased from 28 to 70°C, there was a significant decrease in the Peleg's constant K 1, while for most of the leaves the Peleg's constant K 2 varied with temperature. Rehydration ratio values ranged from 3.75 in blanched shade dried leaves to 4.26 in unblanched sun dried leaves with the unblanched leaves generally exhibiting higher ratios than the blanched leaves.

No MeSH data available.


Related in: MedlinePlus

Water absorption characteristics of blanched and unblanched West African pepper leaves driedunder different conditions at different temperatures. bsh = blanched and shadedried; ubsh = unblanched and shade dried; bsn = blanchedand sun dried; ubsn = unblanched and sun dried.
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fig01: Water absorption characteristics of blanched and unblanched West African pepper leaves driedunder different conditions at different temperatures. bsh = blanched and shadedried; ubsh = unblanched and shade dried; bsn = blanchedand sun dried; ubsn = unblanched and sun dried.

Mentions: The rehydration curves of the blanched and unblanched leaves dried under the sun and shade areshown in Figure1A–D. It was observed that the initialrate of water uptake increased as the temperature increased. This suggests that rapid rehydrationcan be achieved when the temperature of the water is high. Figure1A–D shows that a prolonged soaking time does not contribute to further water uptake.Maharaj and Sankat (2000) made a similar observation duringthe rehydration of dehydrated dasheen leaves. At all the temperatures used in the study, it wasobserved that the unblanched sun dried leaves had the highest uptake of water. A summary of thelinear regression models fitted to the data at the different hydration temperatures is shown inTable1. The coefficients of determination were found to behigh in all cases (R2 > 0.97) indicating a good fitof the experimental data to Peleg's model at all the examined temperatures.


Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves.

Okpala LC, Ekechi CA - Food Sci Nutr (2014)

Water absorption characteristics of blanched and unblanched West African pepper leaves driedunder different conditions at different temperatures. bsh = blanched and shadedried; ubsh = unblanched and shade dried; bsn = blanchedand sun dried; ubsn = unblanched and sun dried.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4256570&req=5

fig01: Water absorption characteristics of blanched and unblanched West African pepper leaves driedunder different conditions at different temperatures. bsh = blanched and shadedried; ubsh = unblanched and shade dried; bsn = blanchedand sun dried; ubsn = unblanched and sun dried.
Mentions: The rehydration curves of the blanched and unblanched leaves dried under the sun and shade areshown in Figure1A–D. It was observed that the initialrate of water uptake increased as the temperature increased. This suggests that rapid rehydrationcan be achieved when the temperature of the water is high. Figure1A–D shows that a prolonged soaking time does not contribute to further water uptake.Maharaj and Sankat (2000) made a similar observation duringthe rehydration of dehydrated dasheen leaves. At all the temperatures used in the study, it wasobserved that the unblanched sun dried leaves had the highest uptake of water. A summary of thelinear regression models fitted to the data at the different hydration temperatures is shown inTable1. The coefficients of determination were found to behigh in all cases (R2 > 0.97) indicating a good fitof the experimental data to Peleg's model at all the examined temperatures.

Bottom Line: Four treatments were given to the leaves: blanched and sun dried, unblanched and sun dried, blanched and shade dried, and unblanched and shade dried.The hydration process of the dehydrated leaves was adequately described by the Peleg's equation.As the hydration temperature increased from 28 to 70°C, there was a significant decrease in the Peleg's constant K 1, while for most of the leaves the Peleg's constant K 2 varied with temperature.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science and Technology, Ebonyi State University Abakaliki, Ebonyi State, Nigeria.

ABSTRACT
The rehydration characteristics of dehydrated West African pepper leaves were investigated at hydration temperatures of 28, 60, 70, and 80°C. Four treatments were given to the leaves: blanched and sun dried, unblanched and sun dried, blanched and shade dried, and unblanched and shade dried. The hydration process of the dehydrated leaves was adequately described by the Peleg's equation. As the hydration temperature increased from 28 to 70°C, there was a significant decrease in the Peleg's constant K 1, while for most of the leaves the Peleg's constant K 2 varied with temperature. Rehydration ratio values ranged from 3.75 in blanched shade dried leaves to 4.26 in unblanched sun dried leaves with the unblanched leaves generally exhibiting higher ratios than the blanched leaves.

No MeSH data available.


Related in: MedlinePlus