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KMID : 1134819960250040643
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.643 ~ p.648
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Water Absoption of Stored Brown Rice in Laminated Film Pouch
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Han Jae-Gyoung
Kang Kil-Jin
Kim Kwan
Kim Sung-Kon
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Abstract
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The changes in hydration of brown rice, Chu-chung byeo(Japonica type) were determined during storage at different storage temperatures(4℃, 20℃, 30℃ and 40℃) in a 4-layered laminated film pouch(PET 12μm/ AI-foil7μm/o-Nylon 15μm/L-Mix l00μm). At the beginning of storage, the hydration rate of brown rice increased with higher soaking temperature, and the activation energy of hydration was 10.3㎉/mole. Water diffusion coefficient of brown rice due to storage temperature during storage at 30℃ of soaking temperature was decreased by the elapse of storage periods and increment of storage temperature(below 30℃). ).
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KEYWORD
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brown rice, storage, laminated film pouch, hydration
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