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KMID : 0380619900220020227
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.227 ~ p.228
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Comparison of Cooking Rates of Olchal and Hangangchalbyeo Waxy Rices
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Abstract
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The cooking properties of waxy rice, Olchal (Japonica type) and Hangang-chalbyeo (Jx Indica type), were studied. The values of cooking rate constant of Hanganchalbyeo were higher than those of Olchal. However, the activation energies were essentially the same. The activation energy for cooking at 80-100℃ was about 1.6 times greater than at 100-120℃. The Z-value and Q_(10) calculated from the terminal point of cooking were also similar between waxy rices.
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