2014年3月
Water Sorption Kinetics of Wheat Noodle with Different Diameters
FOOD SCIENCE AND TECHNOLOGY RESEARCH
- ,
- ,
- 巻
- 20
- 号
- 2
- 開始ページ
- 241
- 終了ページ
- 246
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.3136/fstr.20.241
- 出版者・発行元
- KARGER
The water sorption properties of udon-like wheat noodle were measured at different temperatures to estimate changes in the moisture content and loss of mass; transient changes in these properties could be expressed by hyperbolic and exponential empirical equations, respectively. The maximum moisture content changed stepwise with temperature near the gelatinization temperature of wheat flour; however, the initial sorption rate with temperature obeyed the Arrhenius equation. These processes were also measured for wheat noodle with different initial diameters at 100 degrees C. Changes in the moisture content could be expressed by a hyperbolic equation as a function of time divided by the square of the initial diameter. The loss of wheat noodle mass was proportional to the specific surface area, and the loss per specific surface area could be expressed solely as a function of time.
- リンク情報
- ID情報
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- DOI : 10.3136/fstr.20.241
- ISSN : 1344-6606
- Web of Science ID : WOS:000333947200009