老化団子のみかけの活性化エネルギーと自由体積分率 (第1報) : 低温 (0℃) 貯蔵団子に及ぼす糯米粉粒度の影響

概要

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The creep behaviors for "Dangos," which were prepared with various particle sizes of glutinous rice powder and were stored at 0℃ for 1 and 24h, were measured in the tmperature range of 10℃ through 55℃. The temperature dependences of shift factor, a_T, when the master curves at 25℃ were drown up, showed that the viscoelastic behavior of "Dangos" was the WLF (Williams-Landel-Ferry) type. The apparent activation energy, ΔH_a, of "Dango" prepared with 150-200 mesh rice powder was maximum and the fractional free volume, f_0, of that was minimum. The values of ΔH_a for "Dangos" stored for 24h were larger and the values of f_0 were smaller than those for 1h. From these results, it was suggested that "Dango" prepared with 150-200 mesh powder possessed the finest packed structure, and the structure became tougher by storage for longer time.
社団法人日本家政学会の論文
1995-05-15