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KMID : 1134820000290061190
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 6 p.1190 ~ p.1194
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Hydration and Textural Characteristics of Brown Rice Treated with Superheated Steam Process
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Lee Soo-Jeong
Kim Chul-Jin
Cho Young-Jin
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Abstract
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In order to investigate the effect of superheated-steam process (SSP) on hydration and textural characteristics, brown rice (variety : Dongjin) was treated at three different temperatures of 127, 150 and 160℃ and a constant pressure of 1 kgf/㎠ for 1 min. The microscopic views of steam-treated brown rice were compared to those of untreated brown rice and milled rice. Also, their water uptake rates and diffusion coefficients were obtained from a diffusion equation. While the untreated brown rice and milled rice had smooth surfaces, the steam-treated brown rice had fissured surface. The fissures increased with superheated steam temperature. When the steam-treated brown rice was hydrated in a water bath with temperature of 65 and 75℃, its diffusion coefficients varied from 1.90×10^(-4) to 3.91×10^(-4) ㎠/min, depending on superheated-steam processing temperature. At the hydration temperature of 75℃, diffusion coefficient of 3.91×10^(-4) cm2/min for treatment 2, was different from the diffusion coefficient of 2.23×10^(-4) ㎠/min for untreated brown rice and relatively close to that of 5.28×10^(-4) ㎠/min for untreated milled rice.
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KEYWORD
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superheated-steam, brown rice, water uptake, surface fissures
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