Studies on the Cooking-rate Equations of Udon, Somen, Soba and Chuka Soba

DOI IR Web Site Open Access

Bibliographic Information

Other Title
  • うどん,そーめん,そばおよび中華そばのクッキング速度式に関する研究
  • うどん,そ-めん,そばおよび中華そばのクッキング速度式に関する研究〔英文〕
  • ウドン ソ -メン ソバ オヨビ チュウカソバ ノ クッキング ソクドシキ ニ

Search this article

Abstract

In order to design and to control automatically various cooking apparatuses, it is necessary to determine the cooking-rate equations. In previous papers, we have studied the cooking rate equations of rice1-5) and so on6-10). In the present paper, we took up the cooking-rate equations of udon, somen, soba and Chuka soba following the one of spagetti and hiyamugi10). The cooking rates of noodles were obtained by the weighing method at the cooking temperature of 70~99.5°C. The cooking-rate equations were postulated in two types; one type is a n-th order empirical rate equation and the other is a semi-theoritical rate equation based on the water-soaking-shell model. The activation energy for the former rate equation was about 13, 8, 11 and 10 kcal/g-mol on the cooking of udon, somen, soba and Chuka soba, respectively. These values are very similar to the values of 9 and 11 kcal/g-mol obtained for spagetti and hiyamugi in the previous paper10). From the results, we may deduce that the cooking rate of noodles is perhaps limited by the diffusion rate of water, and the chemical reaction rate of starch components with water is perhaps negligible.

Journal

Details 詳細情報について

Report a problem

Back to top