Abstract
We observed the three stages in water migration of spaghetti during boiling by using MRI method. From the result of two kinds of microscope observation, the structures of starch granule contained in the boiling spaghetti were mainly divided into three stages; that is non-gelatinized, gelatinized and macromolecule dispersion. Moreover, it was suggested that the water holding capacity in the system was different in these states of starch granule. Then we simulated water migration in the spaghetti during boiling by using a two-dimensional mass transfer equation in which driving force was the ratio between the water holding capacity and the real water content. Good agreement was obtained between simulating and measurement.
