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Investigation of fissure formation during the drying and post-drying of Japonica aromatic rice

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Title: Investigation of fissure formation during the drying and post-drying of Japonica aromatic rice
Authors: Hashemi, Jafar Browse this author
Shimizu, Naoto Browse this author →KAKEN DB
Keywords: drying
differential scanning calorimetry
glass transition temeprature
Issue Date: 2008
Publisher: AsiaNet Pakistan
Journal Title: International Journal of Agriculture & Biology
Volume: 10
Issue: 2
Start Page: 179
End Page: 184
Abstract: Fissure formation Mechanism of Kaori aromatic rice under different drying and post-drying conditions was investigated by differential scanning calorimetry (DSC). Samples dried at 50℃ and 60℃ to standard and low final moisture content (FMC), the maximum fissuring rate occurred after approximately 12 h. Increasing difference between storage and drying air temperatures increased fissured kernels. The mean value of glass transition temperatures (Tg) showed that to achieve a FMC up to 12% and 9%, the temperature must be below 45℃ and 52℃, respectively. Drying temperatures higher than these are likely to produce a high proportion of fissured kernels. The DSC diagram indicated that at the onset of drying, kernels state changed from a glassy to a rubbery and during the drying it returned to the glassy state. Therefore fissured kernels at low FMC was approximately 10% more than standard FMC. It can be concluded that a high drying temperature might have a more negative effect than low FMC on the structure of Kaori aromatic rice and leads to deterioration in its quality.
Type: article
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)

Submitter: 清水 直人

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