Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.48, sa.2, 2025 (SCI-Expanded, Scopus)
This research examines the intricate interplay between novel drying techniques and rehydration processes, emphasizing their influence on food quality and rehydration behavior. Advanced methods such as electromagnetic radiation (microwave and infrared), ultrasound, heat pump drying, low-pressure superheated steam, high hydrostatic pressure, pulsed electric fields, and ohmic heating were evaluated. Additive manufacturing techniques, including 3D and 4D printing, and nanotechnology's role in enhancing rehydration properties were explored. The study expressed that, methods like freeze-drying and microwave-assisted vacuum drying significantly preserved microstructural integrity and porosity, enabling higher rehydration capacities. For example, freeze-dried samples exhibited up to a 9-10 fold faster rehydration rate, compared to traditional air-dried methods. Mechanistically, porosity, capillary action, and preserved cellular structures were identified as critical drivers of improved rehydration performance. Emerging techniques such as pulsed electric field and ultrasound enhanced water diffusion and minimized structural damage, further optimizing rehydration efficiency. Insights into parameters like rehydration medium, temperature, and liquid-solid ratio were modeled to predict and enhance product reconstitution quality. The findings underscore the potential of integrating sustainable practices and advanced technologies to revolutionize food processing by reducing energy consumption, minimizing waste, and achieving superior product quality. These innovations position the study as a significant step forward in optimizing rehydration for food industry applications.