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KMID : 0380619780100010052
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 1 p.52 ~ p.56
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Kinetic Studies on Cooking of Rice of Various Polishing Degrees
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권태완/Kwon, Tai Wan
최홍식/변유량/김성곤/Cheigh, Hong Sik/Pyun, Yu Ryang/Kim, Sung Kon
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Abstract
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The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures (90°-120℃) was measured with a Texturometer. The cooking rate followed the equation of a first-order reaction. The reaction rate constants were in the increasing order of 50%, 70% and 90% polished rice. The temperature coefficient of the reaction rate constant at cooking temperatures of 90°-120℃ was about 2 in all rice samples. The activation energies of cooking at temperatures below 100℃ and above 100℃ were about 17,000 and 9,000 ㎈/mole, respectively. The polishing degrees and water soaking time of rice did not affect the activation energy of cooking; however, the lower polishing degrees and shorter soaking increased the cooking time The experimental results suggested that the cooking process of rice comprises two mechanisms: At temperatures below 100℃ the cooking rate is controlled by the reaction rate of rice constituents with water, and at temperatures above 100℃, it is controlled by the rate of diffusion of water through the cooked portion (or layer) toward the interface of uncooked core in which the reaction is occurring.
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