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Waghmode AT, Pandit AB, Kale DM, Joshi JB, Kokil PL. Development and performance analysis of continuous cooking systems. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking. Processes (Basel) 2018. [DOI: 10.3390/pr6110230] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Understanding the hydration behavior of cereals during cooking is industrially important in order to optimize processing conditions. In this study, barley porridge was cooked in a sealed tin can at 100, 115, and 121 °C, respectively, and changes in water uptake and hygroscopic swelling in dehulled barley grains were measured during the cooking of canned porridge. In order to describe and better understand the hydration behaviors of barley grains during the cooking process, a three-dimensional (3D) numerical model was developed and validated. The proposed model was found to be adequate for representing the moisture absorption characteristics with a mean relative deviation modulus (P) ranging from 4.325% to 5.058%. The analysis of the 3D simulation of hygroscopic swelling was satisfactory for describing the expansion in the geometry of barley. Given that the model represented the experimental values adequately, it can be applied to the simulation and design of cooking processes of cereals grains, allowing for saving in both time and costs.
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Janve M, Singhal RS. Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wu K, Gunaratne A, Gan R, Bao J, Corke H, Jiang F. Relationships Between Cooking Properties and Physicochemical Properties in Brown and White Rice. STARCH-STARKE 2018. [DOI: 10.1002/star.201700167] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kao Wu
- Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology; Wuhan 430068 China
- School of Biological Sciences, The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka; Belihuloya Sri Lanka
| | - Renyou Gan
- School of Biological Sciences, The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University; Huajiachi Campus 310029 China
| | - Harold Corke
- School of Biological Sciences, The University of Hong Kong; Pokfulam Road Hong Kong China
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; Shanghai China
| | - Fatang Jiang
- Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology; Wuhan 430068 China
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