A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking |
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| Affiliation: | 1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;1. Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China;2. Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China;1. University of Campinas — UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil;2. Farroupilha Federal Institute — IFFarroupilha, Rua Venâncio Aires, 822-Alegrete, RS CEP 97541-500, Brazil;3. Institute of Food Technology — ITAL, Av. Brasil, 2880, Campinas, SP CEP 13070-178, Brazil;4. Federal University of Rio de Janeiro — UFRJ, Av.Athos da Silveira Ramos, 149, Bloco E, Rio de Janeiro, RJ CEP 21941-909, Brazil |
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| Abstract: | In this paper, a novel mathematical model to describe pasta hydration kinetic during cooking and overcooking is presented. The model takes into account the water diffusion process, the relaxation of the macromolecular matrix and the starch gelatinization process. The target pasta samples have three different geometries, specifically plane sheet, solid cylinder and hollow cylinder. The proposed model satisfactorily fits the experimental data, showing its ability to predict hydration kinetics for all the considered geometries. It is also successfully applied to predict the evolution of water concentration profiles. |
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