Abstract
In this paper, a novel mathematical model to describe pasta hydration kinetic during cooking and overcooking is presented. The model takes into account the water diffusion process, the relaxation of the macromolecular matrix and the starch gelatinization process. The target pasta samples have three different geometries, specifically plane sheet, solid cylinder and hollow cylinder. The proposed model satisfactorily fits the experimental data, showing its ability to predict hydration kinetics for all the considered geometries. It is also successfully applied to predict the evolution of water concentration profiles.
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