著者

勝田 啓子 高橋 洋子 佐藤 恵美子

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.46, no.5, pp.431-437, 1995-05-15

参考文献数

22

被引用文献数

1

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The creep behaviors for "Dangos," which were prepared with various particle sizes of non-glutinous rice powder and were stored at 0 and 25℃ for 1 and 24h, were measured in the temperature range of 10 to 55℃. The apparent activation energies, ΔH_a, and fractional free volumes, f_0, were calculated, then these parameters were compared with those obtained from glutinous one. The values of ΔH_a for "Dangos" prepared with non-glutinous rice powders were smaller and the values of f_0 were larger than those with glutinous rice powders with any particle size. "Dango" prepared with 150-200 mesh of non-glutinous rice powder possessed the maximal ΔH_a and minimal f_0 ,it was independent of storage temperature (0℃, 25℃) and storage time (1h, 24h), as same as glutinous one stored at 0℃. These results suggested that "Dango" prepared with coarse powder possessed the porous structure resulted in the presence of clump of particulated aggregates. While, "Dango" prepared with 150-200 mesh powder had a fine packed structure. The structure of "Dango" prepared with glutinous rice powders was finer than that with non-glutinous one.