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Shrinkage Prediction During Pasta Dehydration, Gina Michelle Bressani

Open Access Theses

Shrinkage models from different fields of study were reviewed. Pasta was used as a model to further develop the hypothesis of predicting shrinkage in terms of the rate of relaxation and the rate of moisture loss. An extended literature review of pasta properties, such as isotherms, diffusivity, glass transition, rheological properties, and shrinkage was conducted. Isotherm and glass transition models were developed from the literature data acquired. Creep was tested with a 25 mm-diameter flat plate at 20 to 40°C at varying moisture content. Viscoelastic properties for the Burgers model for creep were determined, where higher moisture content samples resulted …