Effects of hydrostatic pressure/heat combinations on water uptake and gelatinization characteristics of japonica rice grains: a kinetic study.
The combination effects of pressure (200 to 500 MPa) and temperature (20, 40, and 50 degrees C) on the water uptake and gelatinization characteristics of japonica rice (Tainung 71) grains were investigated. Pressure greater than 200 MPa at all temperatures increased the moisture content and volume of rice grains; meanwhile, the increase content of rice grain volume showed a high correlation with that of moisture content (r(2)= 0.96). The highest degree of gelatinization of 73% was observed at 500 MPa and 50 degrees C for 120 min, while gelatinization did not occur at pressures below 300 MPa and temperatures of 20 and 40 degrees C. The rate of gelatinization followed the 1st-order kinetics at each temperature and pressure. The higher pressures and temperatures would result in higher values of rate constant k which could be correlated with both pressure and temperature by combining Arrhenius and Eyring models.
Dept. of Baking Technology and Management, Natl. Kaohsiung Hospitality College, Hsiao Kang, Kaohsiung 812, Taiwan, Republic of China.
Shih-Li
SL
Huang
Chia-Ling
CL
Jao
Kuo-Chiang
KC
Hsu
D003296:Cooking / Q000379:methods; D005504:Food Analysis / Q000379:methods; D005525:Food-Processing Industry / Q000379:methods; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007700:Kinetics; D012275:Oryza / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013997:Time Factors; D014867:Water / Q000032:analysis
D014867:Water; D013213:Starch