한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권3호
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- Pages.297-302
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- 1984
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- 0367-6293(pISSN)
아끼바레와 밀양 23호 현미의 수화속도
Kinetic Studies on Hydration of Akibare and Milyang 23 Brown Rice
- Kim, Kwang-Joong (Department of Food Engineering, Yonsei University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University) ;
- Cho, Eun-Kyung (Department of Food Engineering, Yonsei University) ;
- Lee, Sang-Kyu (Taejon Machine Depot) ;
- Kim, Sung-Kon (Department of Food and Nutrition, Dankook University)
- 발행 : 1984.09.30
초록
일반계 아끼바레와 다수확계 밀양 23호 현미의 수화과정에서의 특성을 속도론적으로 분석하였다. 현미의 수화는 약18시간 후에 평형에 도달하였다. 현미의 초기수확속도식은 Fick의 단순화한 확산 방정식으로 해석할 수 있었으며 두 품종의 확산 계수는 다음식으로 나타낼 수 있었다. 아끼바레 :
Kinetics of water diffusion during soaking of two brown rice varieties, Akibare (traditional rice) and Milyang 23 (high-yielding rice), were studied. Brown rice reached at the equilibrium moisture content after 18 hours. The absorption of liquid water by brown rice grain was directly proportional to the square root of hydration time and could be described by the simplified solution of Fick's diffusion equation. The diffusion coefficient was given by the Arrhenius relation:
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