Kinetics of Water Absorption in Rice

被引：0

作者：

Wariyah, Chatarina ^{[1
]}

Anwar, Chairil ^{[2
]}

Astuti, Mary ^{[1
]}

Supriyadi ^{[1
]}

机构：

[1] Univ Gadjah Mada, Fak Teknol Pertanian, Jurusan Teknol Pangan & Hasil Pertanian, Progam Studi Ilmu Pangan, Jl Sosio Yustisia, Yogyakarta 55281, Indonesia

[2] Univ Gadjah Mada, Fak Matemat & Ilmu Pengetahuan Alam, Jurusan Kimia, Sekip Utara 55281, Yogyakarta, Indonesia

来源：

AGRITECH | 2007年 / 27卷 / 03期

关键词：

rice varieties; amylose content; gelatinization; water absorption; reaction kinetics;

D O I：

10.22146/agritech.9599

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Water absorption rate of three different rice, i.e. low, medium and high amylose content rice, were evaluated based on their kinetic reactions. Water absorption kinetics were determined at below (28, 50, 60 and 70 degrees C) and above (80, 90 and 100 degrees C) gelatinization temperatures. Reaction rate constant was evaluated from the curve of relation between moisture content and soaking time, and activation energy was calculated with Arrhenius equation. The results showed that water absorption at below gelatinization temperature followed first order reaction, while at above gelatinization temperature reaction followed with zero order. Rice with high amylose content tended to absorb water easier than low amylose one at temperature less than 70 degrees C, however, it was vice versa at temperature above 70 degrees C. Activation energy of water absorption below the gelatinization temperature was lower than above gelatinization temperature.

引用

页数：6

共 27 条

[1]

AOAC, 1990, OFF METH AN AOAC INT

[2]

Arraullo E.V., 1976, RICE POSTHARVEST TEC

[3] KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING [J].