Abstract
The incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures was investigated. Rice with a moisture content of 10.4% (wet basis) was soaked in distilled water for 90 min at 15 °C, 25 °C or 35 °C, and the rate of open crack formation and the moisture content of the rice during soaking were measured. Results show that the rate of open crack formation increased with decreasing the soaking temperature. A model based on the relationship between the tensile stress calculated from the moisture gradient in a rice grain and the tensile strength calculated from the average moisture content of a rice grain provided a reliable qualitative estimate of the difference in the rate of open crack formation at different temperatures. It can be concluded that water diffusion into rice grains should be accelerated to prevent the formation of open cracks.
| Original language | English |
|---|---|
| Pages (from-to) | 457-463 |
| Number of pages | 7 |
| Journal | Journal of Food Engineering |
| Volume | 103 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Apr 1 2011 |
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All Science Journal Classification (ASJC) codes
- Food Science
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Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures. / Genkawa, Takuma; Tanaka, Fumihiko; Hamanaka, Daisuke; Uchino, Toshitaka.
In: Journal of Food Engineering, Vol. 103, No. 4, 01.04.2011, p. 457-463.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures
AU - Genkawa, Takuma
AU - Tanaka, Fumihiko
AU - Hamanaka, Daisuke
AU - Uchino, Toshitaka
PY - 2011/4/1
Y1 - 2011/4/1
N2 - The incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures was investigated. Rice with a moisture content of 10.4% (wet basis) was soaked in distilled water for 90 min at 15 °C, 25 °C or 35 °C, and the rate of open crack formation and the moisture content of the rice during soaking were measured. Results show that the rate of open crack formation increased with decreasing the soaking temperature. A model based on the relationship between the tensile stress calculated from the moisture gradient in a rice grain and the tensile strength calculated from the average moisture content of a rice grain provided a reliable qualitative estimate of the difference in the rate of open crack formation at different temperatures. It can be concluded that water diffusion into rice grains should be accelerated to prevent the formation of open cracks.
AB - The incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures was investigated. Rice with a moisture content of 10.4% (wet basis) was soaked in distilled water for 90 min at 15 °C, 25 °C or 35 °C, and the rate of open crack formation and the moisture content of the rice during soaking were measured. Results show that the rate of open crack formation increased with decreasing the soaking temperature. A model based on the relationship between the tensile stress calculated from the moisture gradient in a rice grain and the tensile strength calculated from the average moisture content of a rice grain provided a reliable qualitative estimate of the difference in the rate of open crack formation at different temperatures. It can be concluded that water diffusion into rice grains should be accelerated to prevent the formation of open cracks.
UR - http://www.scopus.com/inward/record.url?scp=78651226263&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=78651226263&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2010.09.022
DO - 10.1016/j.jfoodeng.2010.09.022
M3 - Article
AN - SCOPUS:78651226263
VL - 103
SP - 457
EP - 463
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 4
ER -