Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

1.6 BIOLOGICAL SCIENCES

Publication Details

Published in Food Science & Technology 47,(2012) p. 300-307. ISBN: 0023-6438,

Abstract

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.

DOI

10.1016/j.lwt.2012.01.023

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