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|關鍵字:||Black rice;紫米;Soaking;Water absorption;Activation energy;浸漬;吸水率;活化能||出版社:||臺中巿： 國立中興大學農學院||Project:||農林學報, Volume 59, Issue 3, Page(s) 273-283.||摘要:||
Black rice is widely preferred by consumers because of its dark purple (red) color and abundant amounts of nutrients and special flavor and odor. Soaking is an important step in the processing of rice products. This study examines the effects of soaking temperature (30, 40, 50 and 60℃) on the water absorption properties of black rice and the estimation of its kinetic properties. The research results showed that there was an increasing trend in the rate of water absorption of black rice along with an increase in soaking time and temperature. The increase of the temperatures can increase the rate of water absorption from 30℃, 7.30×10^(-3) (min^(-1)) to 60℃, 4.2×10^(-2) (min^(-1)) (r^2>0.98). The activation energy was 47.08 kJ/mole. Moreover, there was an increasing trend in the rate of solid loss along with an increase in the temperatures and time. There was a decreasing trend in the hardness of the rice particles. The research results showed that the relationship between water absorption of black rice and soaking temperatures and time was found to be t=2×10^6T^(-2.517) (t: soaking time, T: soaking temperature) (r^2=0.98). This temperature can be used to calculate the soaking time at different soaking time.
|Appears in Collections:||第59卷 第03期|
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