Kinetic Studies on Hydration of Olchal and Hankangchalbyeo Waxy Rices

올찰 및 한강찰벼 찹쌀의 수분흡수 특성

  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Bok-Nam (Department of Food Science and Nutrition, Dankook University)
  • 장명숙 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 김복남 (단국대학교 식품영양학과)
  • Published : 1989.04.01

Abstract

Hydration Properties of Olchal(Japonica type) and Hankangchalbyeo $(J{\times}I\;type)$ waxy rices at soaking temperatures of $4-40^{\circ}C$ were examined. The water uptake rate constant of Olchal was greater than that for Hankangchalbyeo. Volume increase rate during hydration of Olchal was faster. The rate constants of hardness decrease during hydration were similar between the two varieties. The Z-value and $Q_{10}$ were $39.7^{\circ}C$ and 1.78, respectively.

Keywords

hydration of waxy rice;waxy rice