Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms Original Research Article

Scarce use of physically based models for simulating foodstuff rehydration is related, inter alia, to difficulties in determining their hydraulic characteristic curve (water content vs. matric potential under equilibrium conditions). Its direct determination is not feasible for foodstuffs as it requires extended contact time with water to reach equilibrium that may cause microbial spoilage, swelling and physical destruction of the sample. To circumvent these difficulties, an alternative indirect method for determining the characteristic curve over the entire water-content range is proposed. It is based on the hypothesis that the end-parts of this curve, the air-entry value and saturated water content for the wet-end and water sorption isotherm for the dry-end, are relatively easily determined. The predicted characteristic curve was successfully verified for a model food material by comparing it with an independently measured values. Then, it was utilized for simulated rehydration by solving the Richards equation.