Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area.
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Accession number;03A0138490
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| Title;Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area. |
| Author;
KATSUTA KEIKO
(Seiwadaikyoiku)
KUSHIYA JUNKO
(Seiwadaikyoiku)
IMAZUYA NAOKO
(Seiwadaikyoiku)
TSUTSUI KAZUMI
(Seiwadaikyoiku)
MARUYAMA ETSUKO
(Nara Woman's Univ.)
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Journal Title;Journal of Home Economics of Japan
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Journal Code:F0763A
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ISSN:0913-5227
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VOL.54;NO.2;PAGE.141-147(2003)
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| Figure&Table&Reference;FIG.7, TBL.3, REF.11 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In order to clarify the mechanical properties of cooked rice, a uniaxial compression test on cooked rice grains of several varieties, Koshihikari (new and old), Nihonbare and california Komachi, was carried out, and the force-deformation curves were converted to stress-strain curves based on the compressed area of the cooked rice grains. The force-deformation curves showed that new Koshihikari had a greater breaking force than that of old Koshihikari, this being different from the result obtained from a sensory evaluation. The breaking stress calculated according to the compressed area of a cooked rice grain for new Koshihikari, however, showed a significantly lower value than that for old Koshihikari, Nihonbare and california Komachi. The behavior of the stress-strain curve for a cooked rice grain was influenced by the deformation velocity, indicating that cooked rice grain was a viscoelastic material. (author abst.) |
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