%0 Journal Article %1 Stapley1997 %A Stapley, A.G.F. %A Hyde, T.M. %A Gladden, L.F. %A Fryer, P.J. %C School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, United Kingdom %D 1997 %J International Journal of Food Science and Technology %K Boiling, Cereal Gelatinization, Mass Starch, Steaming grains, transfer, %N 5 %P 355--375 %T NMR imaging of the wheat grain cooking process %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0031331170&partnerID=40&rel=R8.2.0 %V 32 %X NMR imaging has been used to study the boiling and steaming of intact wheat grains by mapping the distribution of water on the central cross section of grains after various cooking times. The results show different distributions of water occurring with boiling and steaming. Boiled grains showed a front of moisture which gradually moved towards the centre of the grain, although some water was able to diffuse ahead of the front. Steamed grains showed no such front, but showed a homogeneous distribution of water which gradually increases with cooking time. The different results for boiling and steaming imply that different mechanisms control the influx of water in each case, and provide important data for modelling these processes. It is postulated that absorption of water during steaming is slowed by the grain temperature rising above that of the steam temperature as a result of the latent heat associated with the condensation of steam being taken up by the grain.

@article{Stapley1997, abstract = {NMR imaging has been used to study the boiling and steaming of intact wheat grains by mapping the distribution of water on the central cross section of grains after various cooking times. The results show different distributions of water occurring with boiling and steaming. Boiled grains showed a front of moisture which gradually moved towards the centre of the grain, although some water was able to diffuse ahead of the front. Steamed grains showed no such front, but showed a homogeneous distribution of water which gradually increases with cooking time. The different results for boiling and steaming imply that different mechanisms control the influx of water in each case, and provide important data for modelling these processes. It is postulated that absorption of water during steaming is slowed by the grain temperature rising above that of the steam temperature as a result of the latent heat associated with the condensation of steam being taken up by the grain.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, United Kingdom}, author = {Stapley, A.G.F. and Hyde, T.M. and Gladden, L.F. and Fryer, P.J.}, biburl = {https://www.bibsonomy.org/bibtex/2697aace64af44f0be2608bf640348cb1/gruwel}, comment = {Cited By (since 1996): 30 Export Date: 25 September 2008 Source: Scopus}, interhash = {e6e1aadb1ab3014d1113c6fcde93bca8}, intrahash = {697aace64af44f0be2608bf640348cb1}, journal = {International Journal of Food Science and Technology}, keywords = {Boiling, Cereal Gelatinization, Mass Starch, Steaming grains, transfer,}, number = 5, owner = {administrator}, pages = {355--375}, timestamp = {2012-12-19T21:37:59.000+0100}, title = {NMR imaging of the wheat grain cooking process}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0031331170&partnerID=40&rel=R8.2.0}, volume = 32, year = 1997 }