As a product derived from the same origins as medicine and food, Chinese yam serves not only medicinal purposes but is also favored for dietary health care.This experiment aimed to investigate the effects of ultrasonic treatment on the rehydration dynamics and textural properties of dried sliced yam.The study was conducted under varying ultrasonic powers (0, 150, 300, 450 W) and temperatures (30, 45, 60, 75 ℃).Rehydration ratio, rehydration rate, and textural characteristics of the Chinese yam slices following rehydration were analyzed under these conditions.The Peleg model, Weibull model, and first-order kinetic model were employed to assess the rehydration characteristics of the dried sliced yam.Results indicated that as the rehydration temperature and ultrasonic power increased, the rehydration ratio of the dried sliced yam consistently rose, while the rehydration rate gradually decreased and stabilized.Fitting analyses of the three mathematical models revealed that the Peleg model most accurately described the rehydration process of the Chinese yam slices, achieving a coefficient of determination (R2) between 0.984 7 and 0.999 4, a chi-square value (χ2) of less than 0.000 4, and a root mean square error (RMSE) ranging from 0.000 2 to 0.004 0.These results indicated a high degree of fit.In the texture profile analysis (TPA), significant differences (P<0.05) were observed in hardness, adhesiveness, chewiness, and brittleness with changes in temperature and ultrasonic power.Conversely, adhesion, cohesion, recovery, and elasticity were less affected by variations in ultrasonic power and temperature, with no significant differences (P>0.05) noted.The findings of this study provide a theoretical foundation for the application of ultrasound in the rehydration of Chinese yam slices.
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