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http://hdl.handle.net/2067/3145
Campo DC | Valore | Lingua |
---|---|---|
dc.contributor.author | Cimini, Alessio | - |
dc.contributor.author | Cibelli, Matteo | - |
dc.contributor.author | Moresi, Mauro | - |
dc.date.accessioned | 2019-12-16T14:43:59Z | - |
dc.date.available | 2019-12-16T14:43:59Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Cimini, A., Cibelli, M., Moresi, M. 2019. Is pasta cooking quality affected by the power rating, water-to-pasta ratio and mixing degree?. "Chemical Engineering Transactions" 75: 115-120. | - |
dc.identifier.issn | 2283-9216 | - |
dc.identifier.uri | http://hdl.handle.net/2067/3145 | - |
dc.description.abstract | In this work, the main chemico-physical cooking quality of commercial spaghetti was evaluated using two typical home gas- or electric-fired hobs by setting the cooking water-to-pasta ratio (WPR) and power supplied (PC) during the pasta cooking phase in the presence or absence of stirring at 3 or 10 L kg-1 and 0.15 or 1.0 kW, respectively. The average values of cooked pasta water uptake (1.3±0.1 g g-1), cooking loss (38±4 g kg-1), degree of starch gelatinization (12±1 %), hardness at 30 % (6.0±0.4 N) or 90 % (15±1 N) deformation, and resilience (0.60±0.02) resulted to be practically constant and independent of the cooking system, WPR and PC values used at the 95 % confidence level. The overall energy efficiency of the induction hob was about the double of that of the LPG-fired one. Moreover, at WPR=3 L kg-1 and PC=0.25 kW, it was possible to cook spaghetti under mild mixing in no more than 15 min with a minimum energy consumption of 0.54 Wh g-1, this amounting to about the 35 % of that consumed with the same sustainable cooking procedure at WPR=10 L kg-1. The intermittent mixing degree at a rotational speed of 50 rev min-1 appeared to be sufficient at WPR=3 L kg-1. The induction hob was thus eligible to develop a specialized appliance for pasta cooking. | en |
dc.language.iso | en | - |
dc.publisher | AIDIC - The Italian Association of Chemical Engineering | - |
dc.subject | Cooking water-to-pasta ratio | - |
dc.subject | Cooking power | - |
dc.subject | Cooked pasta quality | - |
dc.subject | Mixing degree | - |
dc.subject | Gas-fired hob | - |
dc.subject | Induction hob | - |
dc.subject | Texture analysis | - |
dc.title | Is pasta cooking quality affected by the power rating, water-to-pasta ratio and mixing degree? | - |
dc.type | article | - |
dc.identifier.doi | 10.3303/CET1975020 | - |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
È visualizzato nelle collezioni: | DIBAF - Archivio della produzione scientifica |
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CET-75-2019-pasta cooking020.pdf | 781.19 kB | Adobe PDF | Visualizza/apri |
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