Dehydration-rehydration vegetables: Evaluation and future challenges.

Food Chem X · 2023 · PMC10739932 · PMID 38144748

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a decreasing trendno p-value reported

Demiray and Tulek (2017) found that the values of parameters k 1 and k 2 in the Peleg model of red pepper showed a decreasing trend as the temperature increased from 25 °C to 45 °C, indicating that the rehydration process accelerated with the increase of rehydration temperature.

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