지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 643 - 649 (7page)
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초록· 키워드
오류제보하기
Optimum moisture content and temperature, as well as physical and chemical properties, of brown rice were determined for production of high quality milled rice. Moisture content losses (%) were highest (5.69 and 5.61%) in milled rice produced from brown rice with 17 and 19% moisture contents at $40^{\circ}C$ kernel temperature, whereas showed the lowest value (0.58%) in milled rice produced from brown rice with 13% moisture content at $0^{\circ}C$. The ratio of broken kernels was relatively higher in milled rice produced from brown rice with 17 and 19% moisture contents regardless of kernel temperatures. Milled rice produced from the brown rice at relatively lower kernel temperatures (0, 10, and $20^{\circ}C$) and moisture contents (11, 13, and 15%) showed relatively higher L values and lower a and b values when compared with the higher kernel temperatures (30 and $40^{\circ}C$) and moisture contents (17 and 19%) rice. Whiteness of milled rice showed relatively higher values in milled rice produced from brown rice with 11 and 13% moisture contents regardless of kernel temperatures. Brown rice with 11-13% moisture and $0-20^{\circ}C$ kernel temperature when milled enhanced the quality of milled rice, whereas detrimental effect was found when the brown rice with moisture content of above 15% and high kernel temperatures (30 and $40^{\circ}C$) were milled.
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