Premium
Water Absorption Characteristics and Volume Changes of Milled and Brown Rice During Soaking
Author(s) -
Muramatsu Y.,
Tagawa A.,
Sakaguchi E.,
Kasai T.
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0624
Subject(s) - chemistry , volume (thermodynamics) , absorption of water , water content , diffusion , absorption (acoustics) , particle density , degree (music) , analytical chemistry (journal) , bulk density , diffusion equation , thermodynamics , moisture , chromatography , soil science , composite material , materials science , organic chemistry , physics , geotechnical engineering , environmental science , economy , soil water , acoustics , engineering , economics , service (business)
The water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5–40°C). The measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution for the diffusion equation. The measured results agreed well with the model. The effects of temperature and the degree of milling on the water absorption rate constant were investigated. Volume changes of samples were determined by measuring particle density and bulk density. An empirical equation relating the moisture content of the sample during soaking and at temperatures of 10–50°C to specific volume was derived. In addition, bulk density was related to the quadratic function of the moisture content of the sample during soaking.