Dept. of Baking Technology and Management, Natl. Kaohsiung Hospitality College, Hsiao Kang, Kaohsiung 812, Taiwan, Republic of China.
J Food Sci. 2009 Oct;74(8):E442-8. doi: 10.1111/j.1750-3841.2009.01329.x.
The combination effects of pressure (200 to 500 MPa) and temperature (20, 40, and 50 degrees C) on the water uptake and gelatinization characteristics of japonica rice (Tainung 71) grains were investigated. Pressure greater than 200 MPa at all temperatures increased the moisture content and volume of rice grains; meanwhile, the increase content of rice grain volume showed a high correlation with that of moisture content (r(2)= 0.96). The highest degree of gelatinization of 73% was observed at 500 MPa and 50 degrees C for 120 min, while gelatinization did not occur at pressures below 300 MPa and temperatures of 20 and 40 degrees C. The rate of gelatinization followed the 1st-order kinetics at each temperature and pressure. The higher pressures and temperatures would result in higher values of rate constant k which could be correlated with both pressure and temperature by combining Arrhenius and Eyring models.
研究了压力（200 至 500 MPa）和温度（20、40 和 50°C）对籼稻（台农 71）谷粒吸水率和胶凝特性的复合效应。所有温度下大于 200 MPa 的压力均会增加稻谷的水分含量和体积；同时，稻谷体积增加含量与水分含量呈高度相关（r(2)=0.96）。在 500 MPa 和 50°C 下处理 120 分钟时，达到了最高的 73%的胶化度，而在 20 和 40°C 的压力低于 300 MPa 时则没有发生胶化。在每个温度和压力下，胶化速率均遵循一级动力学。较高的压力和温度会导致速率常数 k 值较高，该值可以通过将阿仑尼乌斯和艾林模型结合起来与压力和温度相关联。
