A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process

Article Japanese OPEN
羽倉, 義雄; 鈴木, 寛一;
  • Publisher: 日本食品科学工学会
  • Journal: 日本食品科学工学会誌, volume 49, issue 6, pages 416-421 (issn: 1341-027X)
  • Publisher copyright policies & self-archiving
  • Subject: 590
    mesheuropmc: food and beverages | technology, industry, and agriculture

A non-destructive and continuous method to measure gelatinization of rice samples in a rice-water system during rice cooking process was examined. An aluminum pot and a lid of a rice cooker were used as two electrode plates, and changes in dielectric properties (capacit... View more
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