Stress and crack prediction during drying of Japanese noodle (udon)

International Journal of Food Science and Technology

Volumn 40, Issue 6, 2005, Pages 621-630

  Inazu, Tadao ^a   Iwasaki, Ken Ichi ^a   Furuta, Takeshi ^b  

^a Kagawa Prefectural Industrial Technology Center   (Japan)

^b TOTTORI UNIVERSITY   (Japan)

Author keywords

Mechanical properties; Moisture content; Shrinkage; Strain; Stress distribution; Temperature

Indexed keywords

INTERNAL STRESS; NOODLES; OPERATIONAL CONDITIONS; PRODUCTION EFFICIENCY;

CRACK INITIATION; DRYING; FOOD PROCESSING; MECHANICAL PROPERTIES; MOISTURE; SHRINKAGE; STRAIN; STRESS CONCENTRATION; TEMPERATURE;

FOOD PRODUCTS;

EID: 20444418154     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00970.x     Document Type: Article

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