Abstract

The thermomechanical property of the rice kernels was investigated using a dynamic mechanical analyzer (DMA). The length change of rice kernels with a loaded constant force along the major axis direction was detected during temperature scanning. The thermomechanical transition occurred in rice kernels when heated. The transition temperatures were determined as 47°C, 50°C and 56°C for the medium-grain rice with the moisture contents of 18.1%, 16.0% and 12.5% (wet basis), respectively. Length change of the rice kernels increased with the increase of the temperature and moisture content. Among the four rice varieties investigated, the results showed that the thermomechanical property was not significantly affected by variety.

Submitted: October 5, 2008 · Accepted: March 6, 2009 · Published: April 11, 2009

Recommended Citation

Jia, Hai-yan; Li, Dong; Lan, Yubin; Bhandari, Bhesh; Shi, John; Chen, Xiao Dong; and Mao, Zhi-huai (2009) "Thermomechanical Property of Rice Kernels Studied by DMA," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 2.
DOI: 10.2202/1556-3758.1563
Available at: http://www.bepress.com/ijfe/vol5/iss2/art2