title: Effects of drying conditions on moisture distribution in rehydrated spaghetti.
abstract: 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.
authors.affiliation: a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
authors.forename: Takenobu
authors.initials: T
authors.lastname: Ogawa
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D013696:Temperature; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water
keywords: drying condition; moisture distribution; spaghetti