Contribution of external resistance to mass transfer during pasta drying

References

• de Noni, I.; Pagani, M. Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions. Crit. Rev. Food Sci. Nutr. 2010, 50, 465–472. DOI: 10.1080/10408390802437154.
   PubMed Web of Science ®Google Scholar
• Veladat, R.; Zokaee Ashtiani, F.; Rahmani, M.; Miri, T. Review of Numerical Modeling of Pasta Drying, a Closer Look into Model Parameters. Asia-Pac. J. Chem. Eng. 2012, 7, 159–170. DOI: 10.1002/apj.541.
   Web of Science ®Google Scholar
• Ogawa, T.; Chuma, A.; Aimoto, U.; Adachi, S. Effects of Drying Temperature and Relative Humidity on Spaghetti Characteristics. Drying Technol. 2017, 35, 2014–1224. DOI: 10.1080/07373937.2016.1236812.
   Web of Science ®Google Scholar
• Pasqualone, A.; Paradiso, V. M.; Summo, C.; Caponio, F.; Gomes, T. Influence of Drying Conditions on Volatile Compounds of Pasta. Food Bioprocess Technol. 2014, 7, 719–731. DOI: 10.1007/s11947-013-1080-1.
   Web of Science ®Google Scholar
• Litchfield, J. B.; Okos, M. R. Moisture Diffusivity in Pasta During Drying. J. Food Eng. 1992, 17, 117–142. DOI: 10.1016/0260-8774(92)90056-c.
   Web of Science ®Google Scholar
• Migliori, M.; Gabriele, D.; De Cindio, B.; Pollini, C. M. Modelling of High Quality Pasta Drying: Mathematical Model and Validation. J. Food Eng. 2005, 69, 387–397. DOI: 10.1016/j.jfoodeng.2004.08.033.
   Web of Science ®Google Scholar
• Villeneuve, S.; Gélinas, P. Drying Kinetics of Whole Durum Wheat Pasta According to Temperature and Relative Humidity. LWT-Food Sci. Technol. 2007, 40, 465–471. DOI: 10.1016/j.lwt.2006.01.004.
   Web of Science ®Google Scholar
• De Temmerman, J.; Verboven, P.; Nicolaï, B.; Ramon, H. Modelling of Transient Moisture Concentration of Semolina Pasta during Air Drying. J. Food Eng. 2007, 80, 892–903. DOI: 10.1016/j.jfoodeng.2006.08.004.
   Web of Science ®Google Scholar
• Mercier, S.; Villeneuve, S.; Mondor, M.; Des Marchais, L. P. Evolution of Porosity, Shrinkage and Density of Pasta Fortified With Pea Protein Concentrate during Drying. LWT-Food Sci. Technol. 2011, 44, 883–890. DOI: 10.1016/j.lwt.2010.11.032.
   Web of Science ®Google Scholar
• Ogawa, T.; Kobayashi, T.; Adachi, S. Prediction of Pasta Drying Process Based on a Thermogravimetric Analysis. J. Food Eng. 2012, 111, 129–134. DOI: 10.1016/j.jfoodeng.2012.01.011.
   Web of Science ®Google Scholar
• Veladat, R.; Ashtiani, F. Z.; Rahmani, M. A Rigorous Analysis of Simultaneous Heat and Mass Transfer in the Pasta Drying Process. Int. J. Heat Mass Transfer. 2013, 49, 1481–1488. DOI: 10.1007/s00231-013-1189-9.
   Google Scholar
• Mercier, S.; Marcos, B.; Moresoli, C.; Mondor, M.; Villeneuve, S. Modeling of Internal Moisture Transport during Durum Wheat Pasta Drying. J. Food Eng. 2014, 124, 19–27. DOI: 10.1016/j.jfoodeng.2013.09.028.
   Web of Science ®Google Scholar
• Waananen, K. M.; Okos, M. R. Effect of Porosity on Moisture Diffusion during Drying of Pasta. J. Food Eng. 1996, 28, 121–137. DOI: 10.1016/0260-8774(94)00082-4.
   Web of Science ®Google Scholar
• Singh, P.; Cushman, J.; Maier, D. Multiscale Fluid Transport Theory for Swelling Biopolymers. Chem. Eng. Sci. 2003, 58, 2409–2419. DOI: 10.1016/s0009-2509(03)00084-8.
   Web of Science ®Google Scholar
• Xing, H.; Takhar, P. S.; Helms, G.; He, B. NMR Imaging of Continuous and Intermittent Drying of Pasta. J. Food Eng. 2007, 78, 61–68. DOI: 10.1016/j.jfoodeng.2005.09.002.
   Web of Science ®Google Scholar
• Ogawa, T.; Adachi, S. Drying and Rehydration of Pasta. Drying Technol. 2017, 35(16), 1919–1949. DOI: 10.1080/07373937.2017.1307220.
   Web of Science ®Google Scholar
• Datta, A. K. Porous Media Approaches to Studying Simultaneous Heat and Mass Transfer in Food Processes. I: Problem Formulations. J. Food Eng. 2007, 80, 80–95. DOI: 10.1016/j.jfoodeng.2006.05.013.
   Web of Science ®Google Scholar
• Mercier, S.; Marcos, B.; Moresoli, C.; Mondor, M.; Villeneuv, S. Effect of the Water Content Measurements on the Estimation and Identifiability of Water Diffusion and Convection Mass Transfer Coefficients. Int. J. Heat Mass Transfer 2015, 90, 480–490. DOI: 10.1016/j.ijheatmasstransfer.2015.06.082.
   Web of Science ®Google Scholar
• Andrieu, J.; Stamatopoulos, A. A. Durum Wheat Pasta Drying Kinetics. LWT-Food Sci. Technol. 1986, 19, 448–456.
   Google Scholar
• Inazu, T.; Iwasaki, K. I.; Furuta, T. Effect of Air Velocity on Fresh Japanese Noodle (Udon) Drying. LWT-Food Sci. Technol. 2003, 36, 277–280. DOI: 10.1016/s0023-6438(02)00185-8.
   Web of Science ®Google Scholar
• Zhou, M.; Xiong, Z.; Cai, J.; Xiong, H. Convective air Drying Characteristics and Qualities of Non-Fried Instant Noodles. Int. J. Food Eng. 2015, 11, 851–860. DOI: 10.1515/ijfe-2015-0108.
   Web of Science ®Google Scholar
• Martinez-Lopez, B.; Peyron, S.; Gontard, N.; Mauricio-Iglesias, M. Practical Identifiability Analysis for the Characterization of Mass Transport Properties in Migration Tests. Ind. Eng. Chem. Res. 2015, 54, 4725–4736. DOI: 10.1021/ie505057a.
   Web of Science ®Google Scholar
• Wan, T. H.; Saccoccio, M.; Chen, C.; Ciucci, F. Assessing the Identifiability of k and D in Electrical Conductivity Relaxation via Analytical Results and Nonlinearity Estimates. Solid State Ionics 2015, 270, 18–32. DOI: 10.1016/j.ssi.2014.11.026.
   Web of Science ®Google Scholar
• Crank, J. The Mathematics of Diffusion, 2nd ed.; Clarendon Press: Oxford, UK, 1975.
   Google Scholar
• Mercier, S.; Moresoli, C.; Mondor, M.; Villeneuve, S.; Marcos, B. A Meta-Analysis of Enriched Pasta: What are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Compr. Rev. Food Sci. Food Saf. 2016, 15, 685–704. DOI: 10.1111/1541-4337.12207.
   PubMed Web of Science ®Google Scholar
• Raue, A.; Kreutz, C.; Maiwald, T.; Bachmann, J.; Schilling, M.; Klingmüller, U.; Timmer, J. Structural and Practical Identifiability Analysis of Partially Observed Dynamical Models by Exploiting the Profile Likelihood. Bioinformatics 2009, 25, 1923–1929. DOI: 10.1093/bioinformatics/btp358.
   PubMed Web of Science ®Google Scholar
• Nelder, J. A.; Mead, R. A Simplex Method for Function Minimization. Comput. J. 1965, 7, 308–313. DOI: 10.1093/comjnl/7.4.308.
   Web of Science ®Google Scholar
• Burnham, K. P.; Anderson, D. R. Model Selection and Inference: A Practical Information-Theoretical Approach; Springer-Verlag: New York, 1998.
   Google Scholar
• Vrieze, S. I. Model Selection and Psychological Theory: A Discussion of the Differences Between the Akaike Information Criterion (AIC) and the Bayesian Information Criterion (BIC). Psychol. Methods 2012, 17, 228–243. DOI: 10.1037/a0027127.
   PubMed Web of Science ®Google Scholar
• Mercier, S.; Moresoli, C.; Villeneuve, S.; Mondor, M.; Marcos, B. Sensitivity Analysis of Parameters Affecting the Drying Behaviour of Durum Wheat Pasta. J. Food Eng. 2013, 118, 108–116. DOI: 10.1016/j.jfoodeng.2013.03.024.
   Web of Science ®Google Scholar
• Ponsart, G.; Vasseur, J.; Frias, J. M.; Duquenoy, A.; Méot, J. M. Modelling of Stress Due to Shrinkage during Drying of Spaghetti. J. Food Eng. 2003, 57, 277–285. DOI: 10.1016/s0260-8774(02)00308-4.
   Web of Science ®Google Scholar
• Hills, B. P.; Godward, J.; Wright, K. M. Fast Radial NMR Microimaging Studies of Pasta Drying. J. Food Eng. 1997, 33, 321–335. DOI: 10.1016/s0260-8774(97)00059-9.
   Web of Science ®Google Scholar