Effect of Surface Roughness on Rehydration Kinetics of Spaghetti

• OGAWA Takenobu

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• ADACHI Shuji

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

Surface roughness of spaghetti depends on the die material used during production, and affects the momentarily rehydrated amount of water. The calculated average roughness of spaghetti surfaces, R_a, was evaluated for geometry measurements using a laser microscope. Smoothness of the spaghetti surface decreased, depending on the type of the die used during the preparation in the following order: Teflon, polypropylene, polycarbonate, aluminum, and bronze. For hypothetically smooth cylindrical spaghetti, the momentarily rehydrated amount of water per unit surface area was larger for spaghetti with larger R_a values. In contrast, the amount of water per surface area, which was estimated considering the roughness of the surface, did not affect the R_a value. This showed that the initial rehydration rate of spaghetti could be controlled by altering the surface roughness.

収録刊行物

• 日本食品工学会誌

  日本食品工学会誌 15 (2), 101-104, 2014

  一般社団法人 日本食品工学会

キーワード

• surface roughness
• rehydration kinetics
• spaghetti

詳細情報

• CRID: 1390001205742058368
• NII論文ID: 130004692121
• NII書誌ID: AA12076107
• DOI: 10.11301/jsfe.15.101
• ISSN: 18845924
• ISSN: 13457942
• NDL書誌ID: 025610153
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025610153
• Web Site: https://www.jstage.jst.go.jp/article/jsfe/15/2/15_101/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可