In order to study the effect of ultrasonic treatment on rehydration characteristics of dried Ma bamboo shoot, different ultrasonic power (100, 200, 300, 200, 300 W) and different processing temperatures (50, 70, 90 ℃) were studied to investigate the rehydration ratio and rehydration rate of dried Ma bamboo shoot. The dynamics of dried Ma bamboo shoot was fitted by three models, including Weibull model, single diffusion model and Page model. The results showed that the ultrasonic power and temperature had great influences on rehydrating dried bamboo shoots. With an increase in ultrasonic temperature and power, rehydration ratio and the rehydration rate of the dried bamboo shoots increased. Additionally, as the ultrasonic time increased, the rehydration ratio increased and the rehydration rate decreased and tended to be constant. When the temperature was 90 ℃, the ultrasonic power was 500 W, and the ultrasonic treatment time was 120 min, the rehydration ratio was the highest, which was much higher than the rehydration ratio of dried Ma bamboo shoot with no ultrasonic treatment. Regarding the three kinds of kinetic model fitting, Page mode showed the best fitting degree (R2 > 0.99) between measured and predicted results. Therefore, it can be better used to describe the rehydration process of dried Ma bamboo shoot.
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