PRACTICAL 3 : DETERMINATION OF THE OPTIMUM REHYDRATION TIME

INTRODUCTION

In the food processing industry industry the heat treatment for food is very
important. The objective of producing dried food is the stable shelf life oo food product and
microbiologically safe with minimal degradation of nutrients and sensory properties. The
heating rate of solids is generally slow. The advantage of high temperature is short time
process decreases as the size of the pieces increases.

Dried foods may be rehydrated or to restore lost moisture by soaking the food in
water. Most dried dried take two hours to rehydrate or reconstitute. Rehydrated foods should
be cooked in the water in which they were soaked because of nutrient leaching (Roberts and
Cox, 1999). The weight of the rehydrated food is usually less than the original weight before
dehydration. The decreases of weight is due to the damage of the protein and pectic
components in the fresh food during dehydration. Therefore, the water holding coefficient is
less than that of fresh food. In certain dehydrated foods like vegetables, a presoaking period is
required before placing in boling water for rehydration. In this experiment, the rehydration
ratio is calculated of each hydrated food sample from previous experiment .

OBECTIVES

The objectives of this experiment was to determine the rehydration ratio of the food samples
at different time of rehydration.

MATERIALS

The materials used in this experiment were dehydrated of carrot, potato and cabbage.
This dehyrated food samples were taken from the previous experiment dehydration. The
apparatus used were beaker, sieve, weighing balance, moisture analyse.
METHODS

10g of dehydrated carrot was weighed

put into five different beakers cointaining boiling water respectively.

The time of rehydartion is 10, 15, 20, 25, and 30 minutes for each of the five beaker
respectively.

The water drained through sieve after rehydration.

The rehydrated sample was weighed.

The procedure were repeated for potato and cabbage.

The rehydration ratio was calculated.

RESULTS

Table 3.0 : Rehydration ratio of carrot

Time (min) Weight dehydrated Weight rehydrated Rehydration ratio

(g) (g)
10 10.08 67.89 67.89
10.08 = 6.74
15 10.01 68.75 68.75
10.01 = 6.87
20 10.01 70.69 70.69
10.01 = 7.06
25 10.00 72.38 72.38
10.00 = 7.24
30 10.02 72.66 72.66
10.02 = 7.25
Table 3.1: Rehydration ratio of potato

Time (min) Weight dehydrated Weight rehydrated Rehydration ratio

(g) (g)
10 10.15 40.83 40.83
10.15 = 4.02
15 10.16 42.76 42.76
10.16 = 4.21
20 10.13 45.19 45.19
10.13 = 4.46
25 10.18 47.95 47.95
10.18 = 4.71
30 10.13 51.01 51.01
10.13 = 5.04

Table 3.2: Rehydration ratio of cabbage

Time (min) Weight dehydrated Weight rehydrated Rehydration ratio

(g) (g)
10 10.06 83.74 83.74
10.06 = 8.32
15 10.12 84.86 84.86
10.12 = 8.39
20 10.15 90.51 90.51
10.15 = 8.92
25 10.18 91.79 91.79
10.18 = 9.02
30 10.08 94.19 94.19
10.08 = 9.34

CALCULATION
Rehydration ratio = weight of rehydrated food sample
Weight of dehydrated food sample

The rehydration ratio of carrot, potato, cabbage at different time taken were calculated with
the same methods. All the rehydration ratio were tabulated.

DISCUSSION

Dried vegetables are used in all sorts of industrial food product, especially in instant
foods which have a very short preparation time. Therefore, it is very important that dried
product have short rehydration times and retain the characteristics of fresh. After they have
been dried, vegetable should contain as much as the storage conditions allow so there is no
interaction between the moisture content and other component which have been added to the
product.

In this experiment, the three different type of vegetables which were carrot, potato,
and cabbage were rehydrated at different time taken. Overall observations, the potato take a
very long time to rehydrate compare to other vegetables samples. While cabbage is vegetable
of excellent rehydration ratio which the highest among others. Thus showed that cabbage
need shorter time to retain the moisture content and first quality with excellent taste, and the
closest possible to fresh ones.

CONCLUSION

As the conclusion, the longer the time of rehydration, the higher the rehydraton ratio.
The good dried food product have the excellent rehydration ratio which are shorter time taken
to rehydrated.
REFERENCES

A.M. Mekota, M.Vermehren.(2005). Determination of optimal rehydration, fixation and

staining methods for histological and immunohistochemical analysis of mummified soft
tissues. 80(1):7-13.

J.Stela, M .Ibrahim, M.Martinov, V.Darko, B.Mate.(2009). Influence of Drying Procedure on

Colour and Rehydration Characteristic of Wild Asparagus. (27)3: 171177.

T.Y.Tunde-Akintunde.(2008) Effect of Soaking Water Temperature and Time on some

Rehydration Characteristics and Nutrient Loss in Dried Bell Pepper. Agricultural
Engineering International.8-13.

Z.Bobic, I.Bauman, D.Curic.(2002). Rehydration Ratio Of Fluid Bed-Dried Vegetables.

Faculty Of Food Technology And Biotechnology.27(3).365-374.

 DETERMINATION OF THE OPTIMUM

REHYDRATION TIME

EXPERIMENT 3
NAME : ANAS BIN MOHD KAMAL (2016655836)

GROUP MEMBER :

1. SYAZA AISHAH BT MOHD SAUBAE

(2016655848)

2. MUHD FADZAL NUR RIDZQAN BIN ABDUL HALIM (2016675216)

3. AIDA FARZANA BINTI MOHAMAD TAIB (2016655852)

4. NURFADHILAH BINTI JAAFAR

(2016675256)

5. NURUL SHAFIQAH AFZA BINTI SHAHROL

(2016655834)

6. WAFA ATIQAH BINTI AMAN MAAMOR (2016655958)

PROGRAMME CODE : AS246

COURSE CODE : FST504

DATE : /04/2017