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논문 기본 정보

자료유형
학술저널
저자정보
(Sejong University) (Sejong University) (Kangwon National University) (Kangwon National University) (Kangwon National University) (Kangwon National University) (Sejong University)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 4
발행연도
수록면
833 - 838 (6page)

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초록· 키워드

Size effects of rice product powders on physical properties including suspension stability were investigated in this study. Endosperm, bran, and husk powders of rice with different size particles were prepared using the pin crusher or the ultrafine air mill. The physical properties of the powders were examined using particle size analysis, scanning electron microscopy, and spectrophotometry. The peak of the volume-weighted particle distribution of ultrafine endosperm particles was at 5.4 μm whereas those of the bran and the husk appeared at 65 and 35 μm, respectively. Ultrafine particles of the endosperm and the husks dispersed better than larger-sized particles. As time elapsed, the dispersibility decreased, but the ultrafine particles were precipitated at the slowest rate. Our results suggest that ultrafine particles, including future nanosized particles, provide improved solubility and dispersibility resulting in better stability in the food colloidal suspension.
#rice #ultrafine milling #microparticle #solubility #dispersibility
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgments
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-001008570