Earticle

초록

영어

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㎛ whereas those of the bran and the husk appeared at 65 and 35㎛, 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.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Jeong Eun Lee [ Department of Food Science and Technology Sejong University ]
• Ji Yeon Jun [ Department of Food Science and Technology Sejong University ]
• Wie-Soo Kang [ Division of Biotechnology, School of bioscience & Biotechnology, Kangwon National University ]
• Jung Dae Lim [ Department of Herbal Medicine Resource, Kangwon National UNiversity ]
• Dong Eun Kim [ Division of Biological System Engineering, College of Agriculture, Kangwon National University ]
• Kang Yeol Lee [ Division of Biotechnology, School of bioscience & Biotechnology, Kangwon National University ]
• Sanghoon Ko [ Department of Food Science and Technology Sejong University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664