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KMID : 0380619890210020313
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 2 p.313 ~ p.319
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Kinetic Studies on Hydration of Olchal and Hankangchalbyeo Waxy Rices
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Abstract
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Hydration properties of Olchal(Japonica type) and Hankangchalbyeo(J x I type) waxy rices at soaking temperatures of 4-40℃ were examined. The water uptake rate constant of Olchal was greater than that for Hankangchalbyeo. Volume increase rate during hydration of Olchal was faster. The rate constants of hardness decrease during hydration were similar between the two varieties. The Z-value and Q_(10) were 39.7℃ and 1.78, respectively.
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