Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

2016 ◽  
Vol 51 (6) ◽  
pp. 1516-1522 ◽  
Author(s):  
Soma Fukuzawa ◽  
Takenobu Ogawa ◽  
Kyuya Nakagawa ◽  
Shuji Adachi
2015 ◽  
Vol 11 (5) ◽  
pp. 587-595 ◽  
Author(s):  
Douglas J. Nicolin ◽  
Gisleine E. C. da Silva ◽  
Regina Maria M. Jorge ◽  
Luiz Mario M. Jorge

Abstract Variable diffusivity and volume of the grains are taken into account in the diffusion model that describes mass transfer in soybean hydration. The variable space grid method (VSGM) was used to consider the increase in grain size, and the diffusivity was considered an exponential function of the moisture content. An equation for the behavior of the grain radius as a function of time was obtained by global mass balance over the soybean grain and the differential equation considered that the increase in radius happens due to the influence of the convective and diffusive fluxes at the surface of the grains. The model was solved by an explicit numerical scheme which presented satisfactory results. The results showed the behavior of moisture profiles obtained as a function of time and radial position and also showed how the grain radius increased with time and changed the solution domain of the diffusion equation.


Meccanica ◽  
1996 ◽  
Vol 31 (1) ◽  
pp. 59-72 ◽  
Author(s):  
O. Bolognani ◽  
M. Mancini ◽  
R. Rosso

Author(s):  
Kobun Rovina ◽  
Joseph Merillyn Vonnie ◽  
Sylvester Mantihal ◽  
Juanita Joseph ◽  
Nur Fatihah Abd Halid

LWT ◽  
2005 ◽  
Vol 38 (6) ◽  
pp. 631-639 ◽  
Author(s):  
Lucía Famá ◽  
Ana M. Rojas ◽  
Silvia Goyanes ◽  
Lía Gerschenson

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