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The rehydration behavior of microwave-dried amaranth ( Amaranthus dubius ) leaves

机译：微波干燥a菜（Amaranthus dubius）叶片的补液行为

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Abstract The effect of temperature (35, 50, and 60???°C) on the rehydration behavior of microwave-dried amaranth ( Amaranthus dubius ) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. The higher the rehydration temperature, the higher the equilibrium moisture content of the leaves, although the effect was not statistically significant. The increase in rehydration ratio was significant only as temperature increased from 50 to 60???°C. The process was adequately described by the Peleg sorption model, with the Peleg rate constant ( K 1 ) and the Peleg capacity constant ( K 2 ), both decreasing as rehydration temperature increased. While the color difference ( ????E ) between fresh leaves and leaves rehydrated at 35???°C was significantly higher than for the leaves rehydrated at 50 and 60???°C, this difference was not visible. Cooking of leaves occurred beyond 120 min at the higher rehydration temperatures . Based on the results, rehydration of microwave-dried leaves was successfully carried out at 35???°C, however, rehydrated leaves were darker than the fresh leaves. Increasing the temperature to 50???°C improved the rehydration capacity and the color of the leaves, however, cooking of leaves occurred by the second hour of the process.
机译：摘要研究了温度（35、50和60°C）对微波干燥a菜（Amaranthus dubius）叶片复水行为的影响。在用水补水之前，将叶片以700 W的功率水平干燥。复水温度越高，叶子的平衡水分含量越高，尽管这种作用在统计学上并不显着。仅当温度从50℃升高到60℃时，再水合率的增加才是显着的。 Peleg吸附模型充分描述了该过程，其中Peleg速率常数（K 1）和Peleg容量常数（K 2）均随着水合温度的升高而降低。新鲜的叶子和在35℃下复水的叶子之间的色差（△E）明显高于在50和60℃下复水的叶子的色差，这种差异是不可见的。在较高的水化温度下，蒸煮叶片的时间超过120分钟。根据该结果，在35℃下成功地进行了微波干燥的叶片的再水化，但是再水化的叶片比新鲜的叶片暗。将温度升至50℃改善了叶片的再水合能力和颜色，但是，在该过程的第二个小时就蒸煮了叶片。

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