A new non-Fickian diffusion model for water migration in starchy food during cooking

When a starchy food such as a rice grain or a strand of noodle is boiled, a high moisture region is generated at the surface spreading inward, producing a low moisture core. The characteristic features of the change of moisture profile were recently observed by nuclear magnetic resonance imaging (MR...

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Bibliographic Details
Published in:Journal of food engineering 2001-07, Vol.49 (1), p.1-6
Main Authors: Watanabe, Hisahiko, Fukuoka, Mika, Tomiya, Atsushi, Mihori, Tomowo
Format: Article
Language:English
Subjects:
Biological and medical sciences
Boiling
Diffusion
Diffusion in solids
Food industries
Fundamental and applied biological sciences. Psychology
Gelatinization
Gelation
Magnetic resonance imaging
Mathematical models
Moisture determination
Starch
Starch and starchy product industries
Surface phenomena
Water
Water demand
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Summary:When a starchy food such as a rice grain or a strand of noodle is boiled, a high moisture region is generated at the surface spreading inward, producing a low moisture core. The characteristic features of the change of moisture profile were recently observed by nuclear magnetic resonance imaging (MRI). However, the profile cannot be described by any existing mathematical model based on the principle that water molecules are driven by the gradient of moisture content. In this paper, a new mathematical model is proposed using a new concept, water demand (WD). In this model, migration of water is driven by the gradient of WD, which is defined as the difference between the ceiling moisture content and the existing moisture content. This model is demonstrated to have a potential to describe the characteristic features of the change of moisture profile in starchy food during boiling.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(00)00175-8