Concepedia

Rehydration Characteristics

Rehydration Characteristics is a measurable property in food science that denotes the ability of a dried food material to regain water upon contact with a liquid medium, distinguished by parameters such as water absorption capacity, rehydration rate, and structural integrity restoration.

322

Publications

16.9K

Citations

1.1K

Authors

373

Institutions

Publications per year

2017–2026

104

Parents

Publications

322

Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

Medeni Maskan · Journal of Food Engineering · 2001 · 611 citations

, , +13

Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

Saroj Kumar Giri, Suresh Prasad · Journal of Food Engineering · 2005 · 533 citations

, , +13

Drying and Rehydrating Kinetics of Green and Red Peppers

Figen Kaymak‐Ertekin · Journal of Food Science · 2002 · 259 citations

, , +17

Rehydration reactivity of recycled mortar from concrete waste experienced to thermal treatment

Zhonghe Shui, Dongxing Xuan, Huiwen Wan et al. · Construction and Building Materials · 2007 · 229 citations

, , +16

Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties

Anet ­Režek ­Jambrak, Timothy J. Mason, Larysa Paniwnyk et al. · Journal of Food Engineering · 2006 · 209 citations · Full text

, , +15

1–5 of 322

Authors

1.1K

  1. İD
    İ̇brahim Doymaz

    Yıldız Technical University, Türkiye

    9 publications · 328 citations

    9

    h-index

  2. PS
    Pierre Schuck

    Institut Agro Rennes-Angers, France

    6 publications · 422 citations

    6

    h-index

  3. JS
    Joël Scher

    Université de Lorraine, France

    6 publications · 630 citations

    6

    h-index

  4. IS
    I. Sam Saguy

    Hebrew University of Jerusalem, Israel

    6 publications · 398 citations

    6

    h-index

  5. JB
    Jinfeng Bi

    Institute of Food Science and Technology, China

    6 publications · 347 citations

    6

    h-index

1–5 of 1.1K

Institutions

373

  1. Yıldız Technical University

    Istanbul, Türkiye

    12 h-index

    27 publications

    1.2K citations

  2. Universitat Politècnica de València

    Valencia, Spain

    10 h-index

    28 publications

    1.7K citations

  3. Warsaw University of Life Sciences

    Warsaw, Poland

    10 h-index

    31 publications

    1.2K citations

  4. University College Cork

    Cork, Ireland

    9 h-index

    20 publications

    1.5K citations

  5. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    7 h-index

    15 publications

    694 citations

  6. Jiangnan University

    Wuxi, China

    7 h-index

    22 publications

    1.3K citations

  7. Hebrew University of Jerusalem

    Jerusalem, Israel

    6 h-index

    14 publications

    879 citations

  8. Ministry of Agriculture and Rural Affairs

    Beijing, China

    6 h-index

    35 publications

    1.5K citations

1–8 of 373

Venues

  1. Drying Technology

    34 publications · 2.2K citations

    27

    h-index

  2. Journal of Food Engineering

    27 publications · 3.1K citations

    24

    h-index

  3. Journal of Food Processing and Preservation

    23 publications · 925 citations

    19

    h-index

  4. Journal of Food Science

    JFS · 18 publications · 929 citations

    15

    h-index

  5. Journal of Food Process Engineering

    15 publications · 620 citations

    13

    h-index

1–5