Investigation of the causes of open-cracked brewer's rice

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  • 水浸裂傷の発生要因の検討
  • スイシン レッショウ ノ ハッセイ ヨウイン ノ ケントウ

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Abstract

The occurrence factor for open-cracked brewer's rice (OCR) was investigated. The ratio of the split rice which was immersed in water for a limited time was measured under various moisture contents of the polished rice and temperatures of the water. Results showed the OCR was closely related with moisture content and water temperature. Additionally, the hygroscopic expansion from differences in partial water penetration was measured. This data indicated that the mechanism of the OCR depended on the partial difference of water penetration into the polished rice. Polished rice of low moisture content (less than 10%) and high moisture content (over 14%) showed low open crack ratios in the water. Furthermore, the water temperature had more of a negative effect than did the rice temperature in OCR. This result was attributed to the water absorption speed, the partial expansion difference by water absorption, and the physical intensity of the rice.

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