Modelling of broccoli stems rehydration process

Using a diffusional model, mass transfer in rehydration of slab-shaped bodi es was simulated. For that purpose the rehydration kinetics of broccoli ste m slabs was investigated and the influence of temperature determined. It wa s observed that rehydration rate increased with water temperature but the f inal moisture content decreased. A good agreement between the model and the experimental data was obtained when D-eff and W-e values were identified f or each temperature (average %var 99.3). The temperature influence on D-eff was interpreted by the Arrhenius relationship, with an activation energy o f 17.9 kJ/mol. (C) 1999 Elsevier Science Ltd. All rights reserved.