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Water-absorption rate equation of rice for brewing sake

Paper ID Volume ID Publish Year Pages File Format Full-Text
22361 43271 2007 6 PDF Available
Title
Water-absorption rate equation of rice for brewing sake
Abstract

This study was undertaken to analyze the kinetics of water absorption and to derive an equation for the rate at which water is absorbed by rice for brewing sake. We used two rice varieties: Gin-oumi, commonly used as a staple food, and Gohyakumangoku, a variety used particularly for brewing sake. The water-absorption rate equations of Gin-oumi and Gohyakumangoku were postulated based on the following equations. For Gin-oumi (water content, 11.5%), dx/dθ=k(1-x)n, n=1, k=(2×10−9)exp(0.0604×(t+273.15)). For Gohyakumangoku (11.5%), dx/dθ=k(1−x)n(x+a), n=1, a=0.29, k=(2×10−8)exp(0.0534×(t+273.15)). Here, x, θ (min), and t (°C) are the water absorbing ratio, time, and temperature, respectively. The result shows that the values of the temperature-dependence parameter k (min−1), as well as its curves, are different; a typical rice grain has a monotonically smooth curve, whereas that suitable for sake brewing has an S-shaped curve.

Keywords
rice; sake brewing; water absorption; absorption rate equation; temperature-dependence parameter
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 103, Issue 1, January 2007, Pages 60–65
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us