Water Sorption Kinetics of Gluten-added Wheat Noodle

Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such example of this, and a new method for measuring the moisture distribution was developed, focusing on the fact that the brightness of food varies depending on its moisture content. Using this method, new mechanisms of water transfer inside food were proposed based on the rehydration process of noodles. In addition, as a new analysis method for understanding of extremely complex phenomena, we suggest the "artificial intelligence (AI) comprehensive and reverse analysis methods". As a future prospect, we discussed the possibility that this method could contribute to elucidating various unknown complex phenomena.

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Water Sorption Kinetics of Gluten-added Wheat Noodle

Cited by 3 publications

References 24 publications

Effects of freeze-thaw cycles on the quality of frozen raw noodles

Effects of freeze-thaw cycles on the quality of frozen raw noodles

Changes in the properties of major components of frozen raw noodles during frozen storage

Elucidation of the mechanism by which the internal structure of food controls the quality

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