Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

Hasegawa, Ayako; Ogawa, Teruo; Adachi, Shuji

doi:10.1271/bbb.130273

Cited by 6 publications

(1 citation statement)

References 15 publications

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“…150) Meanwhile, the partial molar volume of water sorbed to durum wheat flour was measured by dilatometry, which showed that the volume increased with moisture content and reached a constant value of about 17.5 cm 3 /mol at 0.2 kg-H 2 O/kg-d.m. 151) Water sorption of pasta The temperature dependency of equilibrium moisture content and initial sorption rate in spaghetti indicated that the former is limited by starch gelatinization and the latter is governed by diffusion through pores, a process independent of starch gelatinization. 152) Later on, the water sorption kinetics of spaghetti dried under different conditions were further measured at various cooking temperatures.…”

Section: Drying Of Pastamentioning

confidence: 99%

Engineering aspects of rate-related processes in food manufacturing

Adachi

2015

Bioscience, Biotechnology, and Biochemistry

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Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

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Section: Drying Of Pastamentioning

confidence: 99%