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Mathematical Modelling of the Rehydration Kinetics of Yam (Dioscorea rotundata) Chips in a Microwave Oven

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI:10.19026/ajfst.14.5899
Angelica Torregroza, C. A. Garcia, F. Romero
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Abstract

Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001
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山药薄片在微波炉中再水化动力学的数学建模
研究了在不同功率下微波干燥的山药片的再水化过程。我们使用了一个完全随机的32因子设计，对应于1厘米thick×3厘米直径的薯片的功率(420、560和700 W)和质量(50、60和70 g)的数值变量。3次重复，共27个实验单位。2.5 g山药片用2.5 g/100 mL NaCl溶液在25℃下再水化。功率和质量变量差异显著(p < 97,9%， 0.001
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Advance Journal of Food Science and Technology
Advance Journal of Food Science and Technology
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