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 and
  4. Dr. Sanguansri Charoenrein5
  1. S. Thammathongchat,
  2. M. Fukuoka,
  3. T. Hagiwara,
  4. T. Sakiyama and
  5. H. Watanabe

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch46

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

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

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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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