An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling

Water can be made to diffuse against the water content gradient in starchy foods

“…A Case II diffusion model was applied to explain this profile . A similar characteristic water profile was observed in a rice grain during boiling (Takeuchi, Fukuoka, Gomi, Maeda, & Watanabe, 1997).…”

Water uptake and solid loss during cooking of milled rice (Oryza sativa L.) in relation to its physicochemical properties

“…Many models have been developed to describe the water absorption or desorption of cereals in several forms using Fick's law of diffusion (Banaszek & Siebenmorgen, 1990;Elbert, Tolaba, & Suarez, 2001;Engels, Hendrickx, Samblanx, Gryze, & Tobback, 1986;Fan, Chu, & Shellenberger, 1963;Lu, Siebenmorgen, & Archer, 1994;Sopade & Obekpa, 1990;Sopade, Ajisegiri, & Badau, 1992), empirical relationship termed as Peleg model (Peleg, 1988;Sopade & Obekpa, 1990;Sopade et al, 1992;Turhan, Sayar, & Gunasekaran, 2002) and NMR technology (Kasai et al, 2005;Takeuchi, Fukuoka, Gomi, Maeda, & Watanabe, 1997). The solid loss into the cooking gruel has been reported as a power function of the cooking duration (Metcalf & Lund, 1985).…”

The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods

“…With the availability of MRI (magnetic resonance imaging) for observation of changes in water content profile in food bodies however, unusual changes in water content profiles were sometimes reported in starchy foods and these changes could not be described using Fick's equation of diffusion (Stapley, Hyde, Gladden, & Fryer, 1997a;Takeuchi, Fukuoka, Gomi, Maeda, & Watanabe, 1997). In order to describe these irregular water content profiles, some used a Case II diffusion model (Stapley, Fryer, & Gladden, 1997b) and others proposed a Water Demand Model (Fukuoka, Mihori, & Watanabe, 2000;Watanabe, Fukuoka, Tomiya, & Mihori, 2001).…”