AI SearchEffect of the aging and hardening process on the quality of glutinous rice cracker (Record no. 34728)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05160nam a2200445 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260818095116.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 080598 th eng |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | .b10228810 |
| 099 #9 - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | AIT Thesis no. AE-94-18 |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Muanmai Apintanapong |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of the aging and hardening process on the quality of glutinous rice cracker |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bangkok : |
| Name of publisher, distributor, etc. | Asian Institute of Technology, |
| Date of publication, distribution, etc. | 1994 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 94 leaves |
| 490 1# - SERIES STATEMENT | |
| Series statement | Thesis ; |
| Volume/sequential designation | no. AE-94-18 |
| 500 ## - GENERAL NOTE | |
| General note | A thesis submitted in partial fulfilment of the requirement for the degree of Master of Science, School of Environment, Resource & Development |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (M.Sc.) - Asian Institute of Technology, 1994 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The experiment was conducted to study the effect of aging on physicochemical properties of two milled glutinous rice varieties (RD6 and RD8). The results showed that the content of amylose, protein and gelatinization temperature remained unchanged during storage from 0 up to 4 months. Amylograph curves were analyzed. The RD6 variety gave the decrease trend of peak viscosity during aging up to 4 months. Moreover, the result showed that the decrease in viscosity during cooking at 94 °C of stored rice was less than the fresh one, while the final viscosity on cooking at 94 °C, viscosity on cooling to 50 °C, setback value, and consistency gave no significant difference during aging. For RD8 variety, peak viscosity tended to decrease slightly but it did not show significant difference during aging from 0 up to 4 months. Viscosity on cooling to 50 °C, setback value, consistency, and breakdown value did not show difference significantly. However, final viscosity on cooking at 94 °C tended to increase during aging from 0 up to 4 months. The raw milled rices of both RD6 and RD8 varieties were not different in water uptake rate. Stored rice (from 0 up to 4 months) tended to decrease in water uptake rate, and the water uptake rate tended to increase proportionally to the soaked time. The same samples were used to study the effect of aging on quality of glutinous rice cracker. Volume expansion of rice cracker made from RD6 and RD8 varieties tended to decrease during storage up to 4 months, whereas the hardness of the cracker increased due to the increase in volume expansion. Hardening process also plays an important role in rice cracker quality. From the experiment of hardening process on rice cake prepared from RD6 milled rice, cooling time affected the quality of rice cracker. Hardness of rice cake increased rapidly on first 48 hours, after that it increased slightly. The 72 hours of cooling gave the best quality of cracker due to the highest volume expansion and lowest hardness, while the others had lower volume expansion and higher hardness. Rice cake made from RD6 variety rice with moisture content of 46.51 percent and density of 1000.81 kg/m3 was used to study some thermal properties. The specific heat of rice cake ranged from 2.19 to 2.50 kJ/kg°C with an average value of 2.37 kJ/kg°C in the temperature range of 32 to 64 °C. The specific heat values appeared to increase linearly with an increase in the sample temperature. Thermal conductivity also showed linear relationship with sample temperature, the values of thermal conductivity varied from 0.39 to 0.57 W/m°C with an average of 0.49 W/m°C in the temperature range of 4 to 66 °C. Thermal diffusivity analyzed by Baird and Gaffney method varied from 1.40*10-7 to 1.63*10-7 m2 /sec with an average of 1.53*10- 7 m2 /sec in the temperature range of 6 to 65 °C, while the average value from Fourier's Analysis was 1.60*10-7 m2 /sec. Computed thermal diffusivity value was higher than those analyzed from previous two methods (2.06*10-7 m2 /sec). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Rice crackers |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Quality |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Athapol Noomhorm, |
| Relator term | Chairperson |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jindal, Vinod Kumar, |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ilangantileke, S.G., |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Vincent, Jean-Claude, |
| Relator term | Examination Committee |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ngamchuen Kongseree, |
| Relator term | Examination Committee |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Royal Thai Government, |
| Relator term | Scholarship Donor |
| 810 2# - SERIES ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Asian Institute of Technology. |
| Title of a work | Thesis ; |
| Volume/sequential designation | no. AE-94-18 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Full-Text |
| Uniform Resource Identifier | <a href="http://203.159.5.9/ait-thesis/detail.php?q=B15529">http://203.159.5.9/ait-thesis/detail.php?q=B15529</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b10228810 |
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| a | 240329 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| Operator's initials, OID (RLIN) | 1 |
| Cataloger's initials, CIN (RLIN) | 951207 |
| First date, FD (RLIN) | m |
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| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnait |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnait |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 20-AIT Publication |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 40-Archives |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050003009569 |
| CREATED | CREATED : 1994-10-07 |
| RECORD Id | RECORD # : i11702801 |
| LPATRON | LPATRON : 1020353 |
| LCHKIN | LCHKIN : 2008-08-06 |
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| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050003009536 |
| CREATED | CREATED : 1994-10-07 |
| RECORD Id | RECORD # : i11702813 |
| LPATRON | LPATRON : 1020352 |
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| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050120376586 |
| CREATED | CREATED : 2016-01-06 |
| RECORD Id | RECORD # : i13009424 |
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| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | AIT Publications | 18/08/2026 | AIT Thesis no. AE-94-18 | 30050003009569 | 18/08/2026 | 1 | 18/08/2026 | 20-AIT Publication | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | AIT Publications | 18/08/2026 | AIT Thesis no. AE-94-18 | 30050003009536 | 18/08/2026 | 2 | 18/08/2026 | 20-AIT Publication | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 18/08/2026 | AIT Thesis no. AE-94-18 | 30050120376586 | 18/08/2026 | 18/08/2026 | 40-Archives |