Study of Moisture Transfer and Reaction Kinetics in Food Processing
作者： Mika FUKUOKA
DOI: 10.11301/JSFE.19549
关键词: Chemical engineering 、 Moisture transfer 、 Food processing 、 Chemical kinetics 、 Chemistry
摘要:
sci-hub.se 参考文章(27)
Shigeki Takeuchi, Mitsuo Maeda, Yu-ichiro Gomi, Mika Fukuoka, Hisahiko Watanabe, The change of moisture distribution in a rice grain during boiling as observed by NMR imaging Journal of Food Engineering. ,vol. 33, pp. 281- 297 ,(1997) , 10.1016/S0260-8774(97)00026-5
Changfeng Xue, Noboru Sakai, Mika Fukuoka, Use of microwave heating to control the degree of starch gelatinization in noodles Journal of Food Engineering. ,vol. 87, pp. 357- 362 ,(2008) , 10.1016/J.JFOODENG.2007.12.017
T. Ozawa, Kinetic analysis of derivative curves in thermal analysis Journal of Thermal Analysis and Calorimetry. ,vol. 2, pp. 301- 324 ,(1970) , 10.1007/BF01911411
Mika Fukuoka, Ken-ichi Ohta, Hisahiko Watanabe, Determination of the terminal extent of starch gelatinization in a limited water system by DSC Journal of Food Engineering. ,vol. 53, pp. 39- 42 ,(2002) , 10.1016/S0260-8774(01)00137-6
Naomi Ishiwatari, Mika Fukuoka, Noboru Sakai, Effect of protein denaturation degree on texture and water state of cooked meat Journal of Food Engineering. ,vol. 117, pp. 361- 369 ,(2013) , 10.1016/J.JFOODENG.2013.03.013
Kazutaka YAMAMOTO, High Pressure and Starch The Review of High Pressure Science and Technology. ,vol. 16, pp. 31- 36 ,(2006) , 10.4131/JSHPREVIEW.16.31
Hisahiko Watanabe, Yoshiko Yahata, Mika Fukuoka, Takaharu Sakiyama, Tomowo Mihori, The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods Journal of Food Engineering. ,vol. 83, pp. 130- 135 ,(2007) , 10.1016/J.JFOODENG.2007.02.009
Changfeng Xue, Mika Fukuoka, Noboru Sakai, Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating Journal of Food Engineering. ,vol. 97, pp. 40- 45 ,(2010) , 10.1016/J.JFOODENG.2009.09.013
Savitree Thammathongchat, Mika Fukuoka, Hisahiko Watanabe, An innovative noodle: gelatinized at the core, leaving the surface ungelatinized Journal of Food Engineering. ,vol. 70, pp. 27- 33 ,(2005) , 10.1016/J.JFOODENG.2004.09.009
Yu-ichiro Gomi, Mika Fukuoka, Tomowo Mihori, Hisahiko Watanabe, The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures Journal of Food Engineering. ,vol. 36, pp. 359- 369 ,(1998) , 10.1016/S0260-8774(98)00080-6