Apparent Activation Energies and Fractional Free Volumes of Retrograded Dangos (Part 2) : Effects of Particle Sizes of Non-Glutinous Rice Powder Stored at 0℃ and 25℃,and Comparison of Rice Powder Species (Glutinous and Non-Glutinous)

摘要

The creep behaviors for Dangos, which were prepared with various particle sizes of non-glutinous rice powder and were stored at 0 and 25℃ for 1 and 24h, were measured in the temperature range of 10 to 55℃. The apparent activation energies, ΔH_a, and fractional free volumes, f_0, were calculated, then these parameters were compared with those obtained from glutinous one. The values of ΔH_a for Dangos prepared with non-glutinous rice powders were smaller and the values of f_0 were larger than those with glutinous rice powders with any particle size. Dango prepared with 150-200 mesh of non-glutinous rice powder possessed the maximal ΔH_a and minimal f_0 ,it was independent of storage temperature (0℃, 25℃) and storage time (1h, 24h), as same as glutinous one stored at 0℃. These results suggested that Dango prepared with coarse powder possessed the porous structure resulted in the presence of clump of particulated aggregates. While, Dango prepared with 150-200 mesh powder had a fine packed structure. The structure of Dango prepared with glutinous rice powders was finer than that with non-glutinous one.