Dynamic viscoelastic properties of pasta as a function of temperature and water content

Journal of Texture Studies

Volumn 37, Issue 6, 2006, Pages 696-710

  Takhar, Pawan Singh ^a   Kulkarni, Manish V ^b   Huber, Kerry ^c  

^a Del Monte Foods   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c UNIVERSITY OF IDAHO   (United States)

Author keywords

Drying; Dynamic viscoelastic properties; Glass transition; Loss modulus; Non fickian; Pasta; Sorption; Storage modulus; Viscoelasticity

Indexed keywords

SEMOLINA;

EID: 33751380421     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00079.x     Document Type: Article

References (26)

1. ANDRIEU, J. and STAMATOPOULOS, A.A. 1986. Durum wheat pasta drying kinetics. Lebensm.-Wiss. Technol. 19, 448-456.
2. CHRISTENSEN, R.M. 1982. Theory of Viscoelasticity, Academic Press, New York, NY.
3. CUQ, B., GONCALVES, F., MAS, J.F., VAREILLE, L. and ABECASSIS, J. 2003. Effect of water content and temperature of spaghetti on their mechanical properties. J. Food Eng. 59, 51-60.
4. DAMODARAN, S. 1996. Amino acids, peptides and proteins. In Food Chemistry (O.R. Fennema, ed.) pp. 321-430, Marcel Dekker, Inc., New York, NY.
5. EARLE, P.L. and CEAGLSKE, N.H. 1949. Factors causing the checking of macaroni. Cereal Chem. 26, 267-286.
6. EKSTROM, G.A., LILJEDAHL, J.B. and PEART, R.M. 1966. Thermal expansion and tensile properties of corn kernels and their relationship to cracking during drying. Trans. ASAE 9, 556-561.
7. GÖRLIN, P. 1960. Verhütung von schwindungsrissen bei der makkaronitrochnung. Getreide and Mehl. 4, 39-43.
8. JOHNSTON, K.D. 2001. Pasta drying. In Pasta and Semolina Technology (R.C. Kill and K. Turnbull, eds.) Blackwell Science Ltd., Malden, MA.
9. KILL, R.C. 2001. Pasta and Semolina Technology (R.C. Kill and K. Turnbull, eds.) pp. 158-175, Blackwell Science Ltd., Malden, MA.
10. KIM, D.J., CARUTHERS, J.M. and PEPPAS, N.A. 1996. Experimental verification of a predictive model of penetrant transport in glassy polymers. Chem. Eng. Sci. 51, 4827-4841.
11. KOKINI, J.L., COCERO, A.M., MADEKA, H. and DE-GRAFF, E. 1994. The development of state diagrams for cereal proteins. Trends Food Sci. Technol. 5, 281-288.
12. LIU, H., QI, J. and HAYAKAWA, K. 1997. Rheological properties including tensile fracture stress of semolina extrudates influenced by water content. J. Food Sci. 62, 813-815.
13. MANSER, J. 1980. High temperature drying of pasta products. Buhler Diagram 69, 11-12.
14. MOHSENIN, N.N. 1970. Physical Properties of Plant and Animal Materials, Gordon and Breach Science Publishers, New York, NY.
15. MORROW, C.T. and MOHSENIN, N.N. 1966. Consideration of selected agricultural products as viscoelastic materials. J. Food Sci. 31, 686-698.
16. PAVAN, G. 1980. High temperature drying improves pasta quality. Food Eng. Int. 2, 37-39.
17. RAHMAN, M.S. 1999. Glass transition and other structural changes in foods. In Handbook of Food Preservation (M.S. Rahman, ed.) pp. 75-94, Marcel Dekker Inc., New York, NY.
18. SINGH, P.P., CUSHMAN, J.H. and MAIER, D.E. 2003. Multiscale fluid transport theory for swelling biopolymers. Chem. Eng. Sci. 58, 2409-2419.
19. SINGH, P.P., MAIER, D.E., CUSHMAN, J.H. and CAMPANELLA, O. 2004. Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans. J. Math. Biol. 49(1), 20-35.
20. SLADE, L. and LEVINE, H. 1991. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. CRC Crit. Rev. Food Sci. Nutr. 30(2&3), 115-360.
21. STAMATOPOULOS, A. 1986. Contribution à l'étude théorique et expérimentale du séchage des pâtes alimentaires. PhD Thesis, University of Montpellier, Montpellier, France.
22. TOLSTOGUZOV, V.B. 2000. The importance of glassy biopolymer components in food. Nahrung 44, 76-84.
23. WILLIS, B.F. 2001. The effects of rheological properties on mass transfer and stress development in pasta-type products during drying. PhD Thesis, Purdue University, West Lafayette, IN.
24. XING, H., TAKHAR, P.S., HELMS, G. and HE, B. 2006. NMR imaging of continuous and intermittent drying of pasta. J. Food Eng. 78, 61-68.
25. ZOERB, G.C. and HALL, C.W. 1960. Some mechanical and rheological properties of grains. J. Agric. Eng. Res. 5(1), 83-93.
26. ZWEIFEL, C., Handschin, S., ESCHER, F. and CONDE-PETIT, B. 2003. Influence of high-temperature drying on structural and textural properties of durum wheat pasta. Cereal Chem. 80, 159-167.