Description
Controlled thermal and osmotic rehydration restores moisture and preserves bioactive compounds in dehydrated foods.
Technical
Rehydration involves water absorption driven by osmotic pressure and heat‑induced diffusion, mobilizing soluble sugars, amino acids, and nucleotides while denaturing antinutrients such as lectins and phytic acid. Precise temperature, time, and water‑to‑food ratios are critical to prevent Maillard browning, volatile loss, and textural degradation. The process also releases flavor precursors like 5′‑mononucleotides and iodine, enhancing umami and nutritional value.
Science
Primary Reaction
Thermal hydration and osmotic equilibration
Sensory Profile
Aroma ()
umamiearthyfloralsweetsavorymarinenuttywoodycaramelizedherbal