Modelling the physical properties change of canned glutinous rice porridge during cooking

摘要: In this study, we modeled the water absorption, softening and shear viscosity change kinetics of canned rice porridge during cooking as well estimated thermodynamic properties involved in hydration. Moreover, internal microstructure kernels was observed under different hydrothermal conditions. During cooking, absorption alteration rate increased with temperature, whereas decreased. However, temperature did not significantly affect equilibrium value physical properties. The variation tendencies moisture content hardness could be expressed satisfactorily by exponential generalized models. variations fitted sigmoidal its Thermodynamic parameters (enthalpy, entropy Gibbs free energy) revealed that hydration process non-spontaneous exothermic. Furthermore, scanning electron microscopy images results X-ray diffraction analysis showed formed a homogeneous mesh structure at earlier times initial stage higher temperatures. These findings would provide valuable information for optimization production.