書誌事項
- タイトル別名
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- Soaking of Superheated-steam-treated Rice to Prepare Soaked Rice of High Level Moisture
- コウ ガンスイリツ ノ シンセキ ベイ オ ウル タメ ノ カネツ スイジョウ
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抄録
For the preparation of soaked rice of high level moisture and capable to be weighed and packed easily in a container, the soaking of superheated-steam-treated rice was investigated. Raw rice of 14% moist. content was soaked firstly for 2hr at 20°C, and thus soaked rice (moist. content 34%) was trated for 2.5 min at 150°C in a flow of superheated-steam. The steamed rice (moist. content 32%) was soaked secondly at 20-100°C. The 2nd-soaked rice products of 55-60% of moisture content was possible to be weighed and packed easily in a container. The 2nd-so aking-rate equation was expressed as a first-order rate equation.<BR>dw/dθ=0.01492(we-w)<BR>we=1.294×10-5tt2+7.870×10-5t+4.562×10-2<BR>where, w, we: soaking intermediate, equilibrium weight (g), θ: soaking time (min), t: soaking temperature (°C)
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 25 (5), 251-256, 1978
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405705856
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- NII論文ID
- 130003966895
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1944464
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可