Title Drying and Rehydration Kinetics of Pasta( Dissertation_全文 ) Author(s) Ogawa, Takenobu Citation 京都大学 Issue Date 2014-03-24 URL https://doi.org/10.14989/doctor.k18314 学位規則第9条第2項により要約公開; 許諾条件により全文 Right は2014-11-01に公開 Type Thesis or Dissertation Textversion ETD Kyoto University Drying and Rehydration Kinetics of Pasta Takenobu Ogawa 2014 CONTENTS GENERAL INTRODUCTION ............................................................................................... 1 PART 1 Drying kinetics of pasta CHAPTER 1 Moisture sorption isotherm of durum wheat flour ............................................................... 8 1.1. Introduction ..................................................................................................................... 8 1.2. Materials and Methods .................................................................................................... 8 1.2.1. Materials ................................................................................................................ 8 1.2.2. Extraction of starch and gluten .............................................................................. 9 1.2.3. Moisture sorption isotherm ................................................................................... 9 1.3. Results and Discussion .................................................................................................. 10 1.3.1. Sorption and desorption isotherms onto durum wheat flour ............................... 10 1.3.2. Isosteric heat for sorption or desorption .............................................................. 12 1.3.3. Sorption isotherms onto starch and gluten .......................................................... 15 1.3.4. Moisture sorption onto pasta ............................................................................... 16 1.4. Conclusions ................................................................................................................... 17 CHAPTER 2 Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour ......................................................................................................................................... 18 2.1. Introduction ................................................................................................................... 18 2.2. Materials and Methods .................................................................................................. 19 2.2.1. Materials .............................................................................................................. 19 2.2.2. Differential scanning calorimetry ........................................................................ 19 2.2.3. Specific surface area and pore size distribution .................................................. 19 i 2.2.4. Moisture sorption isotherm ................................................................................. 20 2.2.5. Partial molar volume of water ............................................................................. 20 2.3. Results and Discussion .................................................................................................. 21 2.3.1. Characteristics of the samples ............................................................................. 21 2.3.2. Moisture sorption isotherm ................................................................................. 21 2.3.3. Partial molar volume of water ............................................................................. 23 2.4. Conclusions ................................................................................................................... 26 CHAPTER 3 Prediction of pasta drying process based on a thermogravimetric analysis ..................... 27 3.1. Introduction ................................................................................................................... 27 3.2. Materials and Methods .................................................................................................. 28 3.2.1. Thermogravimetry ............................................................................................... 28 3.2.2. Pasta processing .................................................................................................. 28 3.3. Results and Discussion .................................................................................................. 29 3.3.1. Drying characteristics and modeling ................................................................... 29 3.3.2. Dependencies of the kinetic constants on temperature and relative humidity .... 32 3.3.3. Drying under programmed-drying conditions ..................................................... 35 3.4. Conclusions ................................................................................................................... 38 CHAPTER 4 Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions ............................................................................................... 39 4.1. Introduction ................................................................................................................... 39 4.2. Materials and Methods .................................................................................................. 40 4.2.1. Sample preparation .............................................................................................. 40 4.2.2. Thermogravimetry ............................................................................................... 40 4.2.3. Activation energy ................................................................................................ 41 4.2.4. Differential scanning calorimetry ........................................................................ 42 4.3. Results and Discussion .................................................................................................. 42 ii 4.3.1. Thermogravimetric analysis of the drying process ............................................. 42 4.3.2. Differential scanning calorimetric measurement ................................................ 44 4.3.3. Effect of moisture content on the drying rate ...................................................... 46 4.4. Conclusions ................................................................................................................... 47 CHAPTER 5 Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents .................................................................................................................................... 49 5.1. Introduction ................................................................................................................... 49 5.2. Materials and Methods .................................................................................................. 50 5.2.1. Materials .............................................................................................................. 50 5.2.2. Sample preparation .............................................................................................. 50 5.2.3. Shrinkage strain ................................................................................................... 51 5.2.4. Tensile stress ....................................................................................................... 52 5.3. Results and Discussion .................................................................................................. 52 5.3.1. Shrinkage of sheet-like pasta ............................................................................... 52 5.3.2. Shrinkage of cylindrical pasta ............................................................................. 54 5.3.3. Tensile strain ....................................................................................................... 56 5.4. Conclusions ................................................................................................................... 57 PART 2 Rehydration kinetics of pasta CHAPTER 6 Estimation of the gelatinization temperature of noodles from rehydration curves under temperature-programmed heating conditions ..................................................................... 59 6.1. Introduction ................................................................................................................... 59 6.2. Materials and Methods .................................................................................................. 60 6.2.1. Materials .............................................................................................................. 60 6.2.2. Rehydration ......................................................................................................... 60 iii 6.2.3. Differential scanning calorimetry ........................................................................ 61 6.3. Results and Discussion .................................................................................................. 61 6.3.1. Rehydration curves .............................................................................................. 61 6.3.2. Relationships of gelatinization temperatures and inflection-point temperature .. 61 6.4. Conclusions ................................................................................................................... 64 CHAPTER 7 Rehydration kinetics of pasta at different temperatures ...................................................