Rosa pimpinellifolia is the black of rosehips having many uses in the food and pharmaceutical industries. The modeling of drying and rehydration kinetics of the fruits as well as the optimization of preparation conditions of a new tea was investigated. Empirical models were applied to predict the drying and rehydration behaviors of R. pimpinellifolia fruits. Response surface methodology was used to optimize the tea preparation together with antioxidant properties. The analysis of drying behavior of the fruits revealed that they dried faster at higher temperatures (70–90°C/1.75 m/s); however, the antioxidant properties were most preserved at 70°C. Midilli model was the best‐fitted model describing the drying kinetic of the fruits. The rehydration capacity was more effective at 60°C compared to 20 and 40°C. Peleg, Vega‐Gálvez, and Weibull models depicted better the rehydration behavior of these fruits. The teas were prepared with the fruits dried that 70°C/1.75 m/s since they displayed the highest antioxidant properties. The optimum conditions were 15 min decoction time and 1.5 g solid‐to‐liquid ratio. Higher antioxidant properties were observed in R. pimpinellifolia tea when compared to fresh and dried fruit. These findings showed that R. pimpinellifolia fruits are valuables as an industrial product.

中文翻译：

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蔷薇果实干燥和复水动力学模型的建立：一种具有高抗氧化性能的新型茶的配方和优化

Rosa pimpinellifolia是玫瑰果的黑色，在食品和制药工业中有许多用途。研究了水果的干燥和复水动力学模型以及新茶的制备条件的优化。应用经验模型来预测平皮玫瑰的干燥和补液行为水果。响应表面方法被用于优化茶的制备以及抗氧化性能。对水果干燥行为的分析表明，它们在较高温度（70–90°C / 1.75 m / s）下干燥更快。但是，抗氧化性能在70°C下最多。Midilli模型是描述水果干燥动力学的最合适模型。与20和40°C相比，在60°C时的补液能力更有效。Peleg，Vega-Gálvez和Weibull模型更好地描述了这些水果的补水行为。茶制备后的果实在70°C / 1.75 m / s下干燥，因为它们具有最高的抗氧化性能。最佳条件为煎煮时间为15分钟，固液比为1.5 g。在P.pininellifolia中观察到更高的抗氧化性能茶相比，新鲜和干果。这些发现表明，P.pinnellifolia果实作为工业产品是有价值的。