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KMID : 0903519890320040332
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 4 p.332 ~ p.337
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Rheological Properties of Rehydrated Freeze Dried Instant Rice
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Abstract
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Rheological properties of rehydrated freeze dried instant rice were investigated in comparison with that of cooked rice. The time changes in reciprocal hardness of instant rice grains at various rehydration temperatures(60∼90℃) could be expressed by the first order reaction rate equation regardless of rehydration temperature and reaction rate constant increased as the rehydration temperature increased. Activation energy for rehydrating instant rice was 6.1 k㎈/g-mol. Analysis of compressive stress relaxation test showed that the viscoelastic properties of both rehydrated instant rice and cooked rice grains could be expressed by 6-elements generalized Maxwell model. Rehydrated instant rice revealed higher relaxation decay than that of cooked rice and showed the elastic property increased by increasing the rehydration temperature.
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