Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Temperatrue on Sorption Hysteresis of Short Grain-Rough Rice

온도가 단립종벼의 Hysteresis에 미치는 영향

  • 신명곤 (한국식품개발연구원 식량시스템연구실) ;
  • 김동철 (한국식품개발연구원 식량시스템연구실) ;
  • 민봉기 (한국식품개발연구원 식량시스템연구실) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1991.06.01
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Abstract

The effect of temperature on hysteresis of rough rice grown in Korea was investigated. The maximum hysteresis effect of Chucheongbyeo paddy rice at 5$^{\circ}C$ amounted to an average 1.7% moisure content. However, their values at $25^{\circ}C$ and 4$0^{\circ}C$ averaged 1.2% and 0.7% moisture, respectively. It may be suggested that the exteents of hysteresis are affected by the temperature of hysteresis are affected by the temperature of adsorption and desorption.

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