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Water sorption kinetics of spaghetti at different temperatures

Paper ID Volume ID Publish Year Pages File Format Full-Text
19456 43066 2011 7 PDF Available
Title
Water sorption kinetics of spaghetti at different temperatures
Abstract

The water sorption kinetics of spaghetti was measured in the temperature range of 20–90 °C to investigate the temperature dependencies of an equilibrium moisture content and an initial rate of water sorption. The dependencies indicated the mechanism of water sorption: the equilibrium moisture content is limited by the state of starch gelatinization and the initial rate of water sorption is governed by the water diffusion through the pores of the spaghetti regardless of the starch gelatinization. The empirical equations were proposed to predict the amount of loss of the spaghetti mass during water sorption which results in the quality loss of cooked spaghetti and the moisture content which affects the mechanical properties and an optimal immersion time. The equation of the moisture content, taking the effect of starch gelatinization into consideration, has the initial diameter of spaghetti, immersion time, and temperature of immersed water as parameters to predict under any conditions.

Keywords
Loss of spaghetti mass; Water sorption; Temperature dependence; Starch gelatinization; Water diffusion; Hydration
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 2, April 2011, Pages 135–141
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
You save - $31
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