Drying and Rehydration Kinetics of Noodles

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

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  • 麺の乾燥および吸水動力学
  • 2018年度日本食品工学会奨励賞 麺の乾燥および吸水動力学
  • 2018ネンド ニホン ショクヒン コウガッカイ ショウレイショウ メン ノ カンソウ オヨビ キュウスイ ドウリキガク

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Abstract

<p>Drying is the oldest method for preserving food, and rehydration is one of the simplest methods of cooking. The behavior of water transfer inside foods during the drying and rehydration processes varies depending on the manufacturing and cooking conditions, respectively, and the food quality is strongly affected by the behavior. Existing manufacturing and cooking processes, which have relied on great experience and build through trial and error, cannot quickly and accurately respond to the diverse demands of recent years, such as health consciousness and insatiable pursuit for palatability. Therefore, the theoretical study that enables rational food production has been strongly demanded. However, the phenomena and mechanisms of water transfer and their effects on the quality are not well understood. Focusing on the pasta with relatively simple composition, we have elucidated the phenomenon and its mechanism of water transfer occurring during drying and rehydration processes, and also investigated the effect of the water transfer on pasta quality. This review provides the overview of our findings.</p>

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