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Abstract
The solubility of oxygen and its transfer rate to the lipid phase play important roles in lipid oxidation, which affects the taste and safety of lipid‐containing foods. In this study, we measured the Henry's constants (solubility) of oxygen for fatty acids, fatty acid esters, and triacylglycerols (TAGs; vegetable oils), as well as the mass transfer coefficients of oxygen at the gas– and...
The shrinkage of sheet-like and cylindrical pastas of different moisture contents and distributions was measured. A slight anisotropy in shrinkage was observed for both the pastas. The shrinkage ratio of the height to the width directions for the sheet-like pasta slightly depended on the drying conditions and was 0.93 to 0.96. The shrinkage coefficient in the longitudinal direction scarcely depended...
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