圧縮面積を基にした応力補正による品種の異なる米飯粒の力学特性の評価

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  • Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area.
  • アッシュク メンセキ オ モト ニ シタ オウリョク ホセイ ニ ヨル ヒンシュ ノ コトナル ベイハンリュウ ノ リキガク トクセイ ノ ヒョウカ

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In order to clarify the mechanical properties of cooked rice, a uniaxial compression test on cooked rice grains of several varieties, Koshihikari (new and old), Nihonbare and California Komachi, was carried out, and the force-deformation curves were converted to stress-strain curves based on the compressed area of the cooked rice grains. The force-deformation curves showed that new Koshihikari had a greater breaking force than that of old Koshihikari, this being different from the result obtained from a sensory evaluation. The breaking stress calculated according to the compressed area of a cooked rice grain for new Koshihikari, however, showed a significantly lower value than that for old Koshihikari, Nihonbare and California Komachi. The behavior of the stress-strain curve for a cooked rice grain was influenced by the deformation velocity, indicating that cooked rice grain was a viscoelastic material.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 54 (2), 141-147, 2003

    一般社団法人 日本家政学会

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