Water sorption kinetics of starch noodles with different cross-sectional shapes
Water sorption kinetics of starch noodles with different cross-sectional shapes
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不同截面形状淀粉面条的吸水动力学
DOI：
10.1002/star.202000235
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
and Hidefumi Yoshii
中科院分区：
文献类型：
--
作者：
Shuji Adachi;Yayoi Miyagawa;Hermawan Dwi Ariyanto;Takashi Kobayashi;and Hidefumi Yoshii
研究了3种不同截面形状的淀粉面在30℃~ 70℃温度范围内的吸水过程。该过程可以用基于线性驱动力近似的速率方程来表示，适用于所有面条和任何温度。水渗透的活化能几乎可以忽略不计，这表明水的迁移不存在能量障碍。对于两种近似方形和矩形截面的面条，在高于和低于淀粉糊化温度的温度下，平衡水分含量表现出不同程度的温度依赖性。高温区和低温区吸水焓变分别大于20 kJ mol - 1和小于10 kJ mol - 1。结果表明，无麸质面条吸水的限速步骤是水通过面条表面层流膜的运动。吸附速率随吸附过程中振动速度的增加而增加，证实了这一结论的正确性。结果表明，提高比表面积是制备高吸水率无麸质淀粉面条的有效方法。
The water sorption process of three types of starch noodles with different cross‐sectional shapes is studied in a temperature range of 30°C–70°C. The process could be expressed by a rate equation based on a linear driving‐force approximation, for all the noodles and at any temperature. The activation energy for water penetration is practically negligible for all the noodles, indicating that there is no energy barrier for water migration. For two noodles with approximately square and rectangular cross‐sections, the equilibrium moisture content shows different degrees of temperature dependence at temperatures higher and lower than the gelatinization temperature of starch. The enthalpy changes for water sorption in the high‐ and low‐temperature regions are greater than 20 kJ mol‐1and lesser than 10 kJ mol‐1, respectively. It is suggested that the rate‐limiting step of water sorption for gluten‐free noodles was movement of water through the laminar fluid film on the noodle surface. The validity of this suggestion is confirmed by the fact that the water sorption rate increased as the shaking speed during water sorption increased. These findings indicate that increasing the specific surface area is effective in preparing gluten‐free starch noodles with a high water sorption rate.