Drying and Rehydration Kinetics of Noodles
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/21/1/21_20567/_pdf
Reference25 articles.
1. 1) A. Chuma, T. Ogawa, T. Kobayashi, S. Adachi; Moisture sorption isotherm of durum wheat flour. Food Sci. Technol. Res., 18, 617-622 (2012).
2. 2) A. Hasegawa, T. Ogawa, S. Adachi; Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour. Biosci. Biotechnol. Biochem., 77, 1565-1568 (2013).
3. 3) B. Cuq, C. Verniere; Characterisation of glass transition of durum wheat semolina using modulated differential scanning calorimetry. J. Cereal Sci., 33, 213-221 (2001).
4. 4) T. Ogawa, T. Kobayashi, S. Adachi; Prediction of pasta drying process based on a thermogravimetric analysis. J. Food Eng., 111, 129-134 (2012).
5. 5) T. Ogawa, S. Koizumi, S. Adachi; Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions. Food Bioprod. Process., 92, 9-13 (2014).
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