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Author Yoshiyuki, Komoda ♦ Ruri, Hidema ♦ Efrina, Efrina ♦ Hiroshi, Suzuki
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher EDP Sciences
File Format PDF
Date Created 2018-09-17
Copyright Year ©2018
Language English ♦ French
Subject Domain (in LCC) TA1-2040
Subject Keyword Engineering (General) ♦ Technology ♦ Civil engineering (General)
Abstract The texture of cooked rice plays an important role in the characteristics of cooked rice. It can be firmness or stickiness depends on the amount of amylopectin inside the cooked rice, the higher the content will be more stickiness. Japonica rice is the type of rice with highest amylopectin content. Therefore the texture is the most stickiness. This research is to define the stickiness of japonica cooked rice using stress-strain behavior through uniaxial compression test. Stress defined as a normal force divided by a cross-sectional area in the horizontal plane while strain as a shrinking ratio of cooked rice. A single Japonica cooked rice squeezed using parallel plate type rheometer with constant velocity (0,2; 0,5; 1; 2; 4 mm/s). The deformation process of cooked rice was recorded from both side and bottom views to measure area transformation. The result showed that stress-strain of the deformation of cooked japonica rice was strongly depended on velocity. The low velocity (0,2;0,5;1 and 1 mm/s) are same with high velocity (2 and 4 mm/s) the during first deformation but significantly different statistically in the later deformation.
ISSN 2261236X
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2018-01-01
e-ISSN 2261236X
Journal MATEC Web of Conferences
Volume Number 197
Starting Page 04005

Source: Directory of Open Access Journals (DOAJ)