NMR imaging of continuous and intermittent drying of pasta

Investigations of food colloids by NMR and MRI

“…The dependence of T 2 or T 1 on water content has been applied to determine oil and water content in fried food [37], to quantify the ice gradient in dough during freezing and thawing processes [38], to quantify water distribution during curd draining [39], and to monitor water ingress during rehydration of pasta [40,41] and cereal-based products [42,43], during drying of gelatine gels [44], and after cooking of pasta [45,46]. An example of moisture loss during drying of gels is given in figures 1 and 2 [47].…”

Drying kinetics of whole durum wheat pasta according to temperature and relative humidity

“…According to Andrieu and Stamatopoulos (1986), pasta drying would be described as an internal moisture transport mechanism governed by a moisture gradient and interpreted mathematically by a Fick's-type law. However, Fick's law commonly used in food and chemical engineering applications might not be fully accurate for modeling fluid transport near glass transition (Xing, Singh Takhar, Helms, & He, 2006). Drying moisture profiles would exhibit Darcian (Fickian) characteristics in the rubbery state and non-Darcian (nonFickian) characteristics near glass transition (Singh, Maier, Cushman, & Campanella, 2004).…”

Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results

“…It has been verified with simulations and experiments that the fluid content versus radial distance profiles of (bio) polymers exhibit sharp shoulders in the vicinity of glass transition (Singh et al, 2004;Kim et al, 1996;Achanta et al, 1997;Xing et al, 2007). Hundal and Takhar (2009) measured that the corn kernels undergo glass transition in a broad temperature range ðT g Þ of 21-64°C in the tested moisture content range of 12-25%.…”