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Viscoelastic Behavior of Parboiled Rice

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Developments in Food Engineering

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Abstract

Two varieties of rice were parboiled and their stress relaxation properties were investigated. A four-element Maxwell model best described the viscoelastic behavior of parboiled rice at a storage moisture of 10.5% and above. Bold type medium grains (Rico-1) had greater relaxation time constant than slender long grain (Lemont) signifying more gelatinization in the latter. Relaxation time and decay stress values increased during the first two to three hours of storage compared to sealed storage (control) which decreased over the following 24 h period. Exposure of the dried samples to a 65% relative humidity storage environment increased the relaxation time constant compared to control. A relative humidity of above 75% gradually decreased the relaxation time constant. Prediction models for the stress relaxation parameters have been proposed with respect to relative humidity and storage time for given types of grains.

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Reference

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Author information

Authors and Affiliations

  1. Bangladesh Agricultural Research Council, Farmgate, Dhaka, 1215, Bangladesh

    Saifullah M. Saif

  2. Department of Agricultural Engineering, Texas A & M University, College Station, Texas, 77843, USA

    Dwayne A. Suter

Authors
  1. Saifullah M. Saif
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  2. Dwayne A. Suter
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Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

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© 1994 Springer Science+Business Media Dordrecht

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Saif, S.M., Suter, D.A. (1994). Viscoelastic Behavior of Parboiled Rice. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_19

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  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_19

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

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