Water sorption kinetics of spaghetti at different temperatures

Food and Bioproducts Processing

Volumn 89, Issue 2, 2011, Pages 135-141

  Ogawa, T ^a   Kobayashi, T ^a   Adachi, S ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Hydration; Loss of spaghetti mass; Starch gelatinization; Temperature dependence; Water diffusion; Water sorption

Indexed keywords

COOKED SPAGHETTI; EMPIRICAL EQUATIONS; EQUILIBRIUM MOISTURE CONTENTS; IMMERSION TIME; INITIAL RATE; MOISTURE CONTENTS; QUALITY LOSS; STARCH GELATINIZATION; TEMPERATURE DEPENDENCE; TEMPERATURE DEPENDENCIES; TEMPERATURE RANGE; WATER DIFFUSION; WATER SORPTION;

DIFFUSION IN LIQUIDS; GELATION; HYDRATION; MECHANICAL PROPERTIES; MOISTURE DETERMINATION; SORPTION; STARCH; TEMPERATURE DISTRIBUTION;

WATER CONTENT;

EID: 79953731202     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.04.004     Document Type: Article

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