Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking

A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking is presented. The phenomena involved during the hydration process, such as starch crystalline domains melting kinetics, water diffusion, macromolecular matrix relaxation kinetics, and “residual deforma...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2003-05, Vol.68 (4), p.1316-1323
Main Authors: Del Nobile, M.A, Buonocore, G.G, Panizza, A, Gambacorta, G
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
cooking
deformation
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
Kinetics
mathematical models
melting
Methods of analysis, processing and quality control, regulation, standards
modeling
moving boundary
Pasta
sorption
spaghetti
starch
water sorption kinetics
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking is presented. The phenomena involved during the hydration process, such as starch crystalline domains melting kinetics, water diffusion, macromolecular matrix relaxation kinetics, and “residual deformation” release kinetics, were separately described. To validate the developed model, water sorption tests on commercially available spaghetti strands were run at 100 °C. In particular, the weight, diameter, and length of spaghetti strands were monitored over a period of 200 min. The fitting and predictive ability of the model was successfully tested, corroborating the validity of the approach used to derive the model.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb09645.x