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

摘要: The effect of temperature (35, 50, and 60°C) on the rehydration behavior microwave-dried amaranth (Amaranthus dubius) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. higher temperature, equilibrium moisture content leaves, although not statistically significant. increase ratio significant only as increased from 50 to 60°C. process adequately described by Peleg sorption model, with rate constant (K1) capacity (K2), both decreasing increased. While color difference (ΔE) between fresh rehydrated 35°C significantly than for 60°C, this visible. Cooking occurred beyond 120 min temperatures . Based results, successfully carried out 35°C, however, darker leaves. Increasing 50°C improved cooking second hour process.