New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
Journal of Food Engineering(2019)
摘要
Causal relationships between physical properties and structure/composition of cooked rice are difficult to quantify when mechanical measurements are performed on bulk samples using large deformations that alter the structure irreversibly. We demonstrate here methods involving small-deformation to characterise the elastic modulus (E), adhesion and cohesion at the individual grain level, and show distinct differences between freshly cooked rice and shelf-stable retorted rice. On average, retorted rice is harder and less adhesive and cohesive than freshly cooked rice, but their distributions in each of these mechanical properties overlap. E is independent of adhesion and weakly correlated with moisture content. In addition, a ring-shear tester is shown to distinguish the bulk cohesion and flowing ability between rice samples. Measuring the inherent physical properties of individual grains has the potential to enable a more sensitive evaluation of new processes and grain varieties, and development of quantitative structure-property-processing relationships for rational design of products to perform optimally at different stages, from manufacturing through to oral processing.
更多查看译文
关键词
Rice,Cooked rice,Mechanics,Adhesion,Cohesion,Modulus,Processing
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要