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KMID : 0380619800120040285
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 4 p.285 ~ p.291
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Kinetic Studies on Hydration and Cooking of Rice
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변유량/Pyun, Yu Ryang
유주현/김성곤/조은경/Yu, Ju Hyun/Kim, Sung Kon/Cho, Eun Kyung
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Abstract
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The hydration and cooking rate of two rice varieties, Akibare (Japonica) and Milyang 23 (Indica), were investigated in terms of mathematical rate equations. The hydration rate at temperatures of 10∼40℃ was examined by weighing method. The absorption of liquid water by rice grain was directly proportional to the square root of the hydration time. The diffusion coefficient was given by the Arrhenius relation : D=3.151×10^(-3)exp (-4000/RT) for Akibare and D=5.853×10^(-3)exp (-5700/RT) for Milyang 23. Milyang 23 was cooked at a faster rate than Akibare. The activation energies for cooking were in the range of 18 000 ㎈/mole at 90∼100℃ and 9,000㎈/mole at 100∼120℃. However, Milyang 23 showed slightly higher activation energy of cooking at 90∼100℃. Adhesiveness and amylograph viscosities at all reference points for Milyang 23 were higher than those for Akibare.
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KEYWORD
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