Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Study of Spread Properties of Instant Injulmi

즉석인절미의 퍼짐특성에 관한 연구

Jin, Tie;Ryu, Gi-Hyung
김철;류기형

  • Published : 2008.05.01
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Abstract

On the instant Injulmi making process, the spreadability rate constant is different according to the steeping times.The lowest spreadability rate constant was shown at 12 hr of steeping time. On the side, the spreadability rate con-stant was changed with diferent milling process, It had shown that, highest value was 0 mm roll mill clearanceand 1 milling time condition. However, at 0.2 mm roll mill clearance and 2 milling times condition had lowestspreadability rate constant. It seems that Injulmi spreadability rate constant has became slowly when mixed with 10and 20% nonwaxy rice. It can be seen that, the spreadability rate constant was increased from 38% to 48% of mois-ture content of waxy rice. The spreadability rate constant was increased with increase of screw speed and decreasedwith increase of feed rate.

Keywords

References

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