Analysis of Traditional Injulmi Manufacturing Process Ⅰ: Steeping Process

Steeping process is the first unit operation for Injulmi manufacturing. We analysed approximate chemical composition, water absorption, hydration rate constant, hardness, reducing sugar, particle size distribution, and paste viscosity parameters of waxy rice during steeping. Moisture content increas...

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Bibliographic Details
Published inFood Engineering Progress Vol. 11; no. 1
Main Authors Jin, Tie (Kongju National University, Yeasan, Republic of Korea), Ryu, G.H. (Kongju National University, Yeasan, Republic of Korea), E-mail: ghryu@kongju.ac.kr
Format Journal Article
LanguageKorean
Published 01.02.2007
Subjects
CHEMICAL COMPOSITION
CHEMICOPHYSICAL PROPERTIES
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
steeping process
steeping time
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Summary:Steeping process is the first unit operation for Injulmi manufacturing. We analysed approximate chemical composition, water absorption, hydration rate constant, hardness, reducing sugar, particle size distribution, and paste viscosity parameters of waxy rice during steeping. Moisture content increased and crude fat content decreased with the increase in steeping time to 18 hr. Ash and crude protein content decreased to steeping time 12 hr. Water absorption at steeping temperature 10, 20, 30℃ sharply increased up to 30, 15, 30 min respectively after then was equilibrium.
Bibliography:Q01
2008001921
ISSN:1226-4768