Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Particle Size on the Solubility and Dispersibility of Endosperm, Bran, and Husk Powders of Rice

  • Lee, Jeong-Eun (Department of Food Science and Technology, Sejong University) ;
  • Jun, Ji-Yeon (Department of Food Science and Technology, Sejong University) ;
  • Kang, Wie-Soo (Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University) ;
  • Lim, Jung-Dae (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Kim, Dong-Eun (Division of Biological Systems Engineering, College of Agriculture, Kangwon National University) ;
  • Lee, Kang-Yeol (Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University) ;
  • Ko, Sang-Hoon (Department of Food Science and Technology, Sejong University)
  • Published : 2008.08.31
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Abstract

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 $5.4\;{\mu}m$ whereas those of the bran and the husk appeared at 65 and $35\;{\mu}m$, 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.

Keywords

References

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