紫米吸水特性及其动力学之研究-Core.pdf

J. Agri. Fore. 2010. 59(3): 273-283 - 273 - Study on the Water Absorption Properties and Kinetics of Black Rice 紫米吸水特性及其動力學之研究 Hsiu-Yu Chen 1) Yu-Ze Tsai 2) Po-Yuan Chiang 3) 陳琇瑜 蔡侑志 江伯源 -2 -1 2 to 60 ℃ , 4.2 ×10 (min ) (r 0.98). The Abstract activation energy was 47.08 kJ/mole. Black rice is widely preferred by consumers Moreover, there was an increasing trend in the because of its dark purple (red) color and rate of solid loss along with an increase in the abundant amounts of nutrients and special flavor temperatures and time. There was a decreasing and odor. Soaking is an important step in the trend in the hardness of the rice particles. The processing of rice products. This study research results showed that the relationship examines the effects of soaking temperature (30, between water absorption of black rice and 40, 50 and 60 ℃) on the water absorption soaking temperatures and time was found to be properties of black rice and the estimation of its 6 −2.517 t = 2 × 10 T (t: soaking time, T: soaking kinetic properties. The research results showed temperature) (r2 = 0.98). This temperature can that the