Effects of Water to Rice Ratio and Bulk Density on the Thermal Conductivity of Cooked Rice

Lee, Young-Jin; Chun, Jae-Kun; Moon, Tae-Wha; Chung, Koo-Min

doi:10.13050/foodengprog.2001.5.3.187

Food Eng. Prog. 2001; 5(3):187-189

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.3.187

Article

Effects of Water to Rice Ratio and Bulk Density on the Thermal Conductivity of Cooked Rice

Young-Jin Lee¹, Jae-Kun Chun¹^,^*, Tae-Wha Moon¹, Koo-Min Chung²

Author Information & Copyright ▼

¹Department of Food Science and Technology, School of Agricultural Biotechnology Seoul National University, 103 Seodun-Dong, Kwonsun-Ku, Suwon, Korea, 441-744

²Department of Food Science and Technology, Andong National University, Kyungbuk, Andong, 760-749

^*Corresponding author: Jae-Kun Chun, Dept. of Food Scinece and Technology, Seoul National University, Chunjae@snu.ac.kr

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2001