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KMID : 1007520080170040833
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Food Science and Biotechnology
2008 Volume.17 No. 4 p.833 ~ p.838
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Effect of Particle Size on the Solubility and Dispersibility of Endosperm, Bran, and Husk Powdsrs of Rice
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Lee Jeong-Eun
Jun Ji-Yeon
Kang Wie-Soo
Lim Jung-Dae
Kim Dong-Eun
Lee Kang-Yeol
Ko Sang-Hoon
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Abstract
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Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at 5.4㎛ whereas those of the bran and the husk appeared at 65 and 35㎛, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.
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KEYWORD
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rice, ultrafine milling, microparticle, solubility, dispersibility
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