Rehydration process of Boletus edulis mushroom: characteristics and modelling

• Published in: Journal of the science of food and agriculture Vol. 85; no. 8; pp. 1397 - 1404
• Main Authors: Garcia-Pascual, P, Sanjuan, N, Bon, J, Carreres, J.E, Mulet, A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2005; Wiley; John Wiley and Sons, Limited
• Subjects: absorption; Biological and medical sciences; Boletus; Boletus edulis; Boletus edulis mushroom; Diffusion; dried foods; equations; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Kinetics; Lewicki; mathematical models; Mushrooms; Peleg; rehydration; rehydration temperature; temperature; Temperature effects; Water; water content; Weibull; Fungi; Boletus edulis mushroom; Weibull; Lewicki; Rehydration; Basidiomycetes; Boletus edulis; Diffusion; Edible fungi; Thallophyta; Peleg
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2126

Rehydration of air-dried Boletus edulis mushrooms was investigated at six temperatures (25, 30, 40, 50, 60 and 70 degrees C). To describe the rehydration kinetics, two empirical equations, Peleg and Weibull, and a diffusion model for a slab were considered. The empirical models described the rehydration process properly, while the diffusion model also described experimental data adequately when considering the moisture-dependent effective diffusion coefficient. The equilibrium moisture content increased in line with temperature up to 60 degrees C, then decreased. The kinetics constants of the Peleg and Weibull models, k1 and beta respectively, were affected by temperature. This influence of temperature can be expressed in term of an Arrhenius relationship, with an average activation energy of 19.2 kJ mol(-1).