Some remarks on rehydration of dried foods

Inconsistencies in measuring procedures anti calculations of rehydration indices for dried foods are shown in the paper A new method to calculate rehydration ability is proposed which is based on the capacity of dried material to absorb water and to hold solubles inside the matrix. Rehydration indices of dried potato, apple and root of parsley are expressed by methods described irt the literature and the new method. Simplistic and straightforward interpretation of the new indices is shown. Analysis of variance shows which variables must be precisely measured in order to keep the variance of the new indices as small as possible. (C) 1998 Elsevier Science Limited. All rights reserved.