Effect of Processing Conditions on Thermal Properties of Parboiled Rice
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概要
- 論文の詳細を見る
Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (Tp) and residual gelatinization enthalpy (ΔH) were evaluated. The Tp increased and ΔH decreased with increase in the severity of heat treatment during the parboiling process. The physical property of color value correlated positively with the Tp and the degree of starch gelatinization correlated positively with the hardness of the parboiled rice. The Tp, which represents half the conversion temperature of the sample melting, is believed to be a suitable indicator to identify the severity of heat treatment in the parboiling process. The quantitative Tp values of 77.4 to 79.2°C corresponding to the processing conditions of 90°C-30 min and 100°C-15 min are viewed as an index for better quality of the rice. The thermal properties thus can be utilized to understand the cooking behavior of parboiled rice.
- 社団法人 日本食品科学工学会の論文
- 2002-05-01
著者
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Islam Md.
Institute Of Agricultural And Forest Engineering Department Of Agricultural Sciences University Of T
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SHIMIZU Naoto
Graduate School of Life and Environmental Sciences, University of Tsukuba
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ISLAM Md.
Doctoral Program in Agricultural Sciences, University of Tsukuba
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SHIMIZU Naoto
Institute of Agricultural and Forest Engineering, University of Tsukuba
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KIMURA Toshinori
Institute of Agricultural and Forest Engineering, University of Tsukuba
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Shimizu Naoto
Institute Of Agricultural And Forest Engineering University Of Tsukuba
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Kimura Toshinori
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Kimura Toshinori
Institute Of Agricultrual And Forest Engineering University Of Tsukuba
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Shimizu N
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Kimura Toshinori
Japan National Agricultural Research Center For Tohoku Region National Agriculture And Food Research
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