Modelling the physical properties change of canned glutinous rice porridge during cooking.

ABSTRACT: In this study, we modeled the water absorption, softening and shear viscosity change kinetics of canned rice porridge during cooking as well as estimated the thermodynamic properties involved in hydration. Moreover, the internal microstructure of rice kernels was observed under different hydrothermal conditions. During cooking, the water absorption and shear viscosity alteration rate increased with temperature, whereas the softening rate decreased. However, the temperature did not significantly affect the equilibrium value of the physical properties. The variation tendencies of the moisture content and hardness of the kernels could be expressed satisfactorily by the exponential and the generalized exponential models. The porridge shear viscosity variations fitted the sigmoidal and its gene

SUBMITTER: Wang L 

PROVIDER: S-EPMC9060801 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature