Mathematical Modelling of the Rehydration Kinetics of Yam ( Dioscorea rotundata ) Chips in a Microwave Oven

摘要

Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized3sup2/sup factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 2/sup97,9% and 0,001SSE0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.