New model for the rehydration characteristics of white yam at different temperatures

Abstract

[EN] A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content rehydration data were collected while rehydrating 3.0 mm thick dehydrated yam slices. Regression analysis established that the mass rehydration data better fitted a two-term exponential equation rather than a second-order polynomial equation. Also, for the rehydration kinetics, the moisture content rehydration data was better fitted to a new empirical model rather than the Weibull, Peleg, and Exponential models.