Rehydration, Shrinkage and Food Por

Rehydration, Shrinkage and Food Porosity
Rehydration is a complex process aimed at the restoration of raw material properties when
dried material is contacted with water. Pre-drying treatments, subsequent drying and
rehydration per se induce many changes in structure and composition of plant tissue, which
result in impaired reconstitution properties. Hence, rehydration can be considered as a measure of the injury to the material caused by drying and treatments preceding dehydration.
Rehydration of dried plant tissues is composed of three simultaneous processes: the
imbibition of water into dried material, the swelling and the leaching of soluble.