Effects of drying conditions on moisture distribution in rehydrated spaghetti.
Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.
['Ogawa|Takenobu|T|', 'Adachi|Shuji|S|']
D003890:Desiccation D005511:Food Handling D013696:Temperature D014908:Triticum D014867:Water
drying condition moisture distribution spaghetti