摘要
The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C (40 min) with losses of 83.2 and 93% in the total phenol and total flavonoid contents, respectively. The moisture content was fitted to empirical kinetic models; Weibull, Peleg’s, first-order and exponential association. Activation energies of 4.03, 4.28 and 3.90 kJ/mol were obtained for the parameters of Peleg’s, first-order and exponential models, respectively.
摘要译文
在再水化动力学和干燥食用爱尔兰的褐藻，Himanthalia泡桐植物化学成分温度（20，40，60，80和100℃）的影响，进行了研究。新鲜和干紫菜水分含量是4.07和0.07克水/克干燥的基础上，表示在水中的含量下降98.1％。所有补液湿气曲线有一个明确的指数趋势，据观察，在再水合时间降低时温度升高。虽然恢复的产品到其原始含水量达到了，补液导致在植物化学物质的含量的损失。湿度平衡的混合物在100℃（40分钟）83.2损失和在总酚93％，总类黄酮含量达到最快，分别。水分含量是安装在经验动力学模型;韦伯，法勒的，一阶和指数的关联。 4.03，4.28和3活化能。对于法勒的参数，一阶和指数模型，得到90千焦/摩尔分别。
Sabrina Cox; Shilpi Gupta; Nissreen Abu-Ghannam. Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed[J]. LWT - Food Science and Technology, 2012,47(2): 300–307