초록

AI-Helper

일반계 12품종 및 다수계 9품종에 대한 수화속도를 비교하였다. 실온에서의 쌀의 수분흡수 속도 또는 물의 확산 계수는 품종마다 독특한 값을 보였다. 쌀은 수분 흡수 속도에 따라 세 그룹으로 나눌 수 있었다. 일반적으로 식미가 좋은 품종으로 알려진 쌀은 수분 흡수 속도가 낮았으며, 대부분의 다수계 품종은 중간 정도의 수분 흡수 속도를 보였다.

Abstract ▼ AI-Helper

Hydration of twelve japonica (j) and nine j x indica rice varieties was analyzed in terms of mathematical rate equation and a tentative classification of milled rice was attempted primarily on the basis of water uptake race of rice grain at room temperature. No two rice varieties had the same water ...

Hydration of twelve japonica (j) and nine j x indica rice varieties was analyzed in terms of mathematical rate equation and a tentative classification of milled rice was attempted primarily on the basis of water uptake race of rice grain at room temperature. No two rice varieties had the same water uptake rate or diffusion coefficient. The rice samples could be classified into three groups. Rices which are considered as having good eating quality had lower water uptake rate.