{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362262943909143296.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1094/cc-83-0235"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/pdf/10.1094/CC-83-0235"}}],"dc:title":[{"@value":"Moisture Distribution and Diffusion in Cooked Spaghetti Studied by NMR Imaging and Diffusion Model"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>ABSTRACT</jats:title><jats:p>Moisture diffusion in spaghetti during boiling and holding after boiling was analyzed with a cylinder diffusion model based on moisture content mapped by magnetic resonance imaging. The images showed water penetrating concentrically in the cross section of a cooked spaghetti strand. The moisture profiles calculated from the images refracted near the central part in undercooked spaghetti due to the presence of ungelatinized starch. The moisture profiles of the samples with different holding times intersected around one‐third of the radius from the surface. The slope of the moisture profile decreased along with the holding time while the moisture content at the intersection remained unchanged. The diffusion coefficients were determined statistically for the fully gelatinized region with a cylinder model. The theoretical moisture profiles calculated using such coefficients fitted very well to experimental data. The diffusion coefficients of dried spaghetti were smaller than those of fresh spaghetti at both boiling and holding periods, suggesting that the moisture transport property had been reduced by the drying process during manufacture of spaghetti. The diffusion coefficients decreased with increases in boiling and holding times. The diffusion model with a constant diffusion coefficient is, therefore, valid in a limited boiling or holding time.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382262943909143297","@type":"Researcher","foaf:name":[{"@value":"Akemi K. Horigane"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143299","@type":"Researcher","foaf:name":[{"@value":"Shigehiro Naito"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143296","@type":"Researcher","foaf:name":[{"@value":"Mamoru Kurimoto"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143424","@type":"Researcher","foaf:name":[{"@value":"Kentaro Irie"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143300","@type":"Researcher","foaf:name":[{"@value":"Masaharu Yamada"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143301","@type":"Researcher","foaf:name":[{"@value":"Hirofumi Motoi"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943909143298","@type":"Researcher","foaf:name":[{"@value":"Mitsuru Yoshida"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00090352"},{"@type":"EISSN","@value":"19433638"}],"prism:publicationName":[{"@value":"Cereal Chemistry"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"2006-05","prism:volume":"83","prism:number":"3","prism:startingPage":"235","prism:endingPage":"242"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://onlinelibrary.wiley.com/doi/pdf/10.1094/CC-83-0235"}],"createdAt":"2007-06-08","modifiedAt":"2023-09-04","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204200018688","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"食品中の水分分布を可視化する　　ＭＲＩでスパゲティの食感を決定する要因としての水分分布を測る"},{"@language":"ja-Kana","@value":"ショクヒン チュウ ノ スイブン ブンプ オ カシカ スル MRI デ スパゲティ ノ ショッカン オ ケッテイ スル ヨウイン ト シテ ノ スイブン ブンプ オ ハカル"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204454606720","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206408895360","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Observation of Moisture Distribution Affecting Texture of Food by MRI"},{"@language":"ja","@value":"食品の物性に影響を与える水分分布をMRIで観る"},{"@language":"ja-Kana","@value":"ショクヒン ノ ブッセイ ニ エイキョウ オ アタエル スイブン ブンプ オ MRI デ ミル"}]},{"@id":"https://cir.nii.ac.jp/crid/1390016991333324928","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Energy Consumption during Non-isothermal Cooking of Spaghetti"},{"@language":"ja","@value":"スパゲッティの非等温調理過程におけるエネルギー消費"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679436195072","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681385248000","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Moisture Distribution, Microstructure and Color Preservation of Boiled Noodles Made from Wheat Cultivated in Saitama Prefecture"},{"@language":"ja","@value":"埼玉県産小麦の活用に向けて<BR>～ゆで麺の水分分布測定・組織観察・色調保持技術について～"},{"@value":"埼玉県産小麦の活用に向けて : ゆで麺の水分分布測定・組織観察・色調保持技術について"},{"@language":"ja-Kana","@value":"サイタマケンサン コムギ ノ カツヨウ ニ ムケテ : ユ デ メン ノ スイブン ブンプ ソクテイ ・ ソシキ カンサツ ・ シキチョウ ホジ ギジュツ ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390585803078162176","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Rehydration Kinetics of Dried Spaghetti with Different Diameters"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1094/cc-83-0235"},{"@type":"CROSSREF","@value":"10.3136/nskkk.60.673_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.3136/fstr.15.107_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.3136/nskkk.59.478_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.11301/jsfe.23643_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.1271/kagakutoseibutsu.49.158_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.5458/jag.7202201_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"},{"@type":"CROSSREF","@value":"10.3136/fstr.24.159_references_DOI_O8i2Fvd94Nt9ADFnRA5ojXoZWxt"}]}