Effect of Surface Roughness on Rehydration Kinetics of Spaghetti

DOI Web Site Web Site 2 Citations 10 References
  • 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

Search this article

Abstract

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, Ra, 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 Ra values. In contrast, the amount of water per surface area, which was estimated considering the roughness of the surface, did not affect the Ra value. This showed that the initial rehydration rate of spaghetti could be controlled by altering the surface roughness.

Journal

Citations (2)*help

See more

References(10)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top