Dehydration–rehydration vegetables: Evaluation and future challenges

• Published in: Food Chemistry: X 2023-12, Vol.20, p.100935-100935, Article 100935
• Main Authors: Wang, Bixiang, Jia, Yuanlong, Li, Yue, Wang, Zhitong, Wen, Liankui, He, Yang, Xu, Xiuying
• Format: Article
• Language: English
• Subjects: Dehydration; Quality; Rehydration; Rehydration model; Vegetables; Water migration
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100935

[Display omitted] •Choosing a suitable rehydration model for fitting is important.•Energy and environment are key considerations for rehydration quality.•Rehydration vegetables packaging can be precisely adjusted by process parameters.•Rehydration vegetables quality can be considered from the cell structure. In this review, the rehydration kinetics model, the quality factors affecting of vegetables during rehydration process, the future challenges and development direction of rehydration process were comprehensively analyzed. Based on the fitting equation for the change in moisture content during rehydration, a suitable rehydration model can be selected to describe the rehydration process of vegetables. Optimal pre-treatment, drying and rehydration methods were selected by considering quality, energy consumption and environmental aspects, and new technologies were developed to improve the quality characteristics of rehydrated vegetables. It is necessary to classify vegetables according to their shape and type to establish the criteria of rehydration processing through mathematical modeling. Industrial production from pre-treatment to product packaging will be precisely adjusted through process parameters. Furthermore, improvements the quality of rehydrated vegetables can be considered in terms of the structural and compositional aspects of the cell wall and cell membrane.