著者

久木野 睦子

出版者

活水女子大学

雑誌

活水論文集. 健康生活学部・生活学科編 (ISSN:13482572)

巻号頁・発行日

vol.46, pp.61-70, 2003-03-31

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Using 2 types of commercial magnetic water manufacturing equipment, the effect of the magnetic water on the rice cooking was examined. The osmotic pressure of the magnetic water tended to be lower than that of tap water a little, though pH of the magnetic water was a value equal to pH of the tap water. In the measurement of water absorption rate of the rice, the difference between magnetic water and tap water could not be observed. In the physical property measurement of the cooked rice, the breaking energy of the rice cooked in the magnetic water was lower than that of the rice hooked in tap water to some extent, and seemed to be the soft rice. The tissue structure of the cooked rice observed by optical microscope, the cell of the rice cooked in the magnetic water was clearly, and it was guessed with the infiltration of the water to the rice inside. However, further examination will be necessary for clarifying the reason why the rice cooked in the magnetic water was soft.