한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제20권3호
  • /
  • Pages.281-283
  • /
  • 1991
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

온도가 단립종벼의 Hysteresis에 미치는 영향

Effect of Temperatrue on Sorption Hysteresis of Short Grain-Rough Rice

  • 신명곤 (한국식품개발연구원 식량시스템연구실) ;
  • 김동철 (한국식품개발연구원 식량시스템연구실) ;
  • 민봉기 (한국식품개발연구원 식량시스템연구실) ;
  • 최홍식 (부산대학교 식품영양학과)
  • 발행 : 1991.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The effect of temperature on hysteresis of rough rice grown in Korea was investigated. The maximum hysteresis effect of Chucheongbyeo paddy rice at 5$^{\circ}C$ amounted to an average 1.7% moisure content. However, their values at $25^{\circ}C$ and 4$0^{\circ}C$ averaged 1.2% and 0.7% moisture, respectively. It may be suggested that the exteents of hysteresis are affected by the temperature of hysteresis are affected by the temperature of adsorption and desorption.

키워드