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Hokkaido University Collection of Scholarly and Academic Papers >
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Effect of the drying process on the physical properties and cooking quality of japonica aromatic rice
| Title: | Effect of the drying process on the physical properties and cooking quality of japonica aromatic rice |
| Other Titles: | 香り米の物理的性質および炊飯特性に及ぼす乾燥工程の影響 |
| Authors: | Hashemi, Jafar1 Browse this author | | Shimizu, Naoto2 Browse this author →KAKEN DB | | Kimura, Toshinori3 Browse this author →KAKEN DB |
| Authors(alt): | ハシェミ, ジャファ1 | | 清水, 直人2 | | 木村, 俊範3 |
| Keywords: | aromatic rice | | cooking | | drying | | head rice | | 香り米 | | 炊飯 | | 乾燥 | | ヘッドライス |
| Issue Date: | Dec-2006 |
| Publisher: | Japan Society for Food Engineering |
| Journal Title: | Japan Journal of Food Engineering |
| Journal Title(alt): | 日本食品工学会誌 |
| Volume: | 7 |
| Issue: | 4 |
| Start Page: | 233 |
| End Page: | 244 |
| Publisher DOI: | 10.11301/jsfe2000.7.233 |
| Abstract: | Rice is a major economic crop in Japan, where it is usually dried using a batch-type dryer until the final moisture content (FMC) reaches below 9%. The influence of low FMC (about 9%) produced by four drying temperatures (30, 40, 50, and 60℃) on the physical properties, milling, and cooking qualities of short grain aromatic rice were investigated. The obtained data were also compared with standard FMC (about 12%) treatments which were dried in a batch type dryer. The experimental result showed that for low FMC samples, head rice yield (HRY) was increased by 4% at drying temperatures of 30℃ and 40℃ but was reduced by about 20% at 60℃ in comparison with control samples (25℃, 60% RH). The water uptake ratio (WUR) and volume expansion ratio (VER) were decreased significantly as the drying temperatures were increased. We can conclude that low FMC (9%) could produce higher HRY, if the drying temperature is 40℃ or less. In addition, high drying temperatures (50℃ and 60℃) caused increases in the number of fissured kernels, energy consumption and decreases in HRY, WUR, and VER. Maintaining the HRY and keeping a cooking quality at maximum level are the main task for the optimization of drying process. It was occurred at drying temperature less than 40℃ with a low FMC for aromatic rice. Therefore, a drying temperature of more than 40℃ would result in deterioration of quality of japonica type aromatic rice, followed by low FMC. | | イランではバッチ式の乾燥機により主要な穀物である籾水分を9%まで乾燥する.香り米籾の最終水分が, 約12% (標準水分籾) と約9% (低水分籾) になるように籾温度30, 40, 50, 60℃の4つの処理区で試料籾を乾燥処理し, 得られた籾, 玄米, 精米の物理的性質および炊飯特性を調べた.低水分籾の歩留まりの結果として, 対照処理区 (乾燥処理条件: 温度25℃, 相対湿度60%) の籾と比べて, 60℃の乾燥処理区では歩留まりが20%低く, 30℃と40℃の乾燥処理区では4%高かった.炊飯特性試験における加熱吸水率と膨張容積比は, 乾燥処理の温度が高くなると低下した.低水分籾では, 温度が40℃もしくはそれ以下の乾燥処理の場合, 高い歩留まりを示すことが明らかになった.加えて, 温度 (50-60℃) の乾燥処理は, 胴割れ粒, 乾燥エネルギを増加させ, 歩留まり, 加熱吸水率および膨張容積比を低下させる原因となる.高い歩留まりの維持と炊飯特性試験の指標が, 乾燥プロセス最適化の目安となり, 香り米を低水分まで40℃以下の温度で乾燥処理する条件によってもたらされる.物理的性質と炊飯特性試験の結果から, 40℃以上の高い温度での乾燥処理は, 日本型香り米の品質劣化をもたらす. |
| Rights: | 著作権は日本食品工学会にある。利用は著作権の範囲内に限られる。 |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/68438 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 清水 直人
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