Chapter 46. Predicting Water Migration in Starchy Food During Cooking

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4,
  4. Dr. Sanguansri Charoenrein5
  1. S. Thammathongchat,
  2. M. Fukuoka,
  3. T. Hagiwara,
  4. T. Sakiyama,
  5. H. Watanabe

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch46

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Thammathongchat, S., Fukuoka, M., Hagiwara, T., Sakiyama, T. and Watanabe, H. (2010) Predicting Water Migration in Starchy Food During Cooking, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch46

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • predicting water migration in starchy food during cooking;
  • relative water content (RWC) model - water migration in multiphase food systems;
  • water distribution in food - affecting texture and shelf life;
  • magnetic resonance imaging (MRI) - water distribution inside food body monitored;
  • water-holding capacity - maximum water content adsorbed at equilibrium;
  • WHC of starchy food - dependant on extent of starch gelatinization;
  • mimicking water-content profile - WHC profile with three bending points

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Method

  • Results and Discussion

  • Conclusion

  • Nomenclature

  • References

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