Rehydration kinetics of thin layer-dried red Amaranth (Amaranthus tricolor L.) leaves

Arjuma Sultana; Uma Ghosh

doi:10.14719/pst.1766

Authors

Arjuma Sultana Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700 032, India https://orcid.org/0000-0003-1702-4511
Uma Ghosh Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700 032, India

DOI:

https://doi.org/10.14719/pst.1766

Keywords:

Red Amaranth, Rehydration, Rehydration kinetics, Peleg’s constant

Abstract

The rehydration behaviour of a thin layer dried red Amaranth leaves were studied at various temperatures 38°C, 50°C, 60°C and 80°C. Three types of pretreated samples were used for this rehydration process: normal, chlorinated and processed. Pretreated samples were dried at 50°C, 60°C and 80°C temperature. The rehydration process of the dried red amaranth leaves were satisfactorily described by the Peleg’s equation. According to the Peleg’s equation rehydration temperature increases from 38°C to 80°C, then the rate of rehydration constant K1 significantly decreases and the capacity constant K2 varies with different temperatures of rehydration. The increase in rehydration ratio was significant only as temperature increased from 38°C to 80°C.

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