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KMID : 0380619840160030297
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.297 ~ p.302
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Kinetic Studies on Hydration of Akibare and Milyang 23 Brown Rice
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이상규/Lee, Sang Kyu
변유량/김성곤/김광중/조은경/Pyun, Yu Ryang/Kim, Sung Kon/Kim, Kwang Joong/Cho, Eun Kyung
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Abstract
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Kinetics of water diffusion during soaking of two brown rice varieties, Akibare (traditional rice) and Milyang 23 (high-yielding rice), were studied. Brown rice reached at the equilibrium moisture content after 18 hours. The absorption of liquid water by brown rice grain was directly proportional to the square root of hydration time and could be described by the simplified solution of Fick´s diffusion equation. The diffusion coefficient was given by the Arrhenius relation: D = 2.738 × 10^(-1) exp (-9,300/RT) for Akibare and D =4.302 × 10^(-1) exp (-9,500/RT) for Milyang 23. Hydration rate calculated from hardness change followed the equation of a first order reaction. Hydration mechanism of brown rice was changed at the gelatinization temperature of rice starch.
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