Dissertations / Theses on the topic 'Rice Cooker'

International organisations such as the World Health Organisation highlight the road crash problem in less motorised (or developing, or low income) countries like those in Southeast Asia and recommend the adoption of Western road safety measures. However, there are many differences between highly motorised and less motorised countries which raise questions about how successfully Western road safety knowledge and expertise can be transferred.----- A review of the statistical information on road crashes shows a great deal of uncertainty about both the scale and likely trajectory of road fatalities globally, in less motorised countries and in Asia. It is generally agreed, however, that Asia accounts for around half of all road fatalities, and analysis of the limited available data shows both that Southeast Asia is not an atypical region of Asia in road safety terms, and that Thailand and Vietnam are not atypical of Southeast Asian countries.----- A literature review of recommended practice approaches to road safety transfer in Asia shows that there are many economic, institutional, social and cultural factors which potentially influence the success of transfer. The review also shows that there is no coherent, comprehensive approach which either conceptualises these factors and their relationship to transfer outcomes, or uses an analysis of these factors to plan or modify transfer. To address this gap, this thesis develops a 'road safety space' model as a tool for conceptualisation and analysis, based on a biological metaphor which views the transfer of road safety measures from one context to another as analogous to the transfer of a species into a new ecological space. The road safety space model explicitly considers economic, institutional, social and cultural factors (from specific to broad) which influence the particular road safety issue which a particular road safety transfer effort seeks to address. A central contention of this thesis is that the road safety space model is both a feasible and useful tool to improve the process of road safety transfer to less motorised countries. Road safety space analysis is seen to have a role in a broader process of selection of road safety measures for transfer, along with knowledge of how the measures are considered to operate.----- The research reported in this thesis is comprised of three studies. Study 1 reviewed evaluations of road safety transfer to Thailand and Vietnam. Studies 2 and 3 were case studies of road safety transfer to Thailand and Vietnam respectively.----- Study 1 was an analysis of existing evaluations of road safety transfer to Thailand and Vietnam. The aims were to analyse the evaluations for their consideration of contextual factors, as described in the road safety space model, and to discuss whether the road safety space model assisted in understanding the reasons for success or failure of transfer. However, very few such evaluations exist, and those that were found generally lacked information on whether contextual factors were considered. This indicated the need for a more detailed, in-depth qualitative investigation of particular cases of road safety transfer, in order to investigate the feasibility and utility of the road safety space model.----- Two case studies (Study 2 and Study 3) were conducted to test whether the road safety space approach was both feasible and useful as a means of improving road safety transfer efforts. Study 2 was a case study of the development and implementation in Thailand of a road safety education program for school children, which involved the transfer of Western research and techniques. The transfer agents (i.e. those who effected the road safety transfer) were Australian consultants working for the Australian Road Research Board (ARRB). The transfer was funded by the World Bank and managed by the Thai Ministry of Education (MOE). Study 3 was a case study of the development and implementation of a motorcycle helmet wearing program in Vietnam, which involved the transfer of Western knowledge, techniques and technology. The transfer agents were staff of Asia Injury (AI), a non-government organisation (NGO), and the program was funded initially by a charitable fund, with the intention of becoming self-funding through operation of a helmet factory.----- The case studies employed background research into existing information on economic, institutional, social and cultural factors relevant to the road safety issues (road use behaviour of school children in Thailand and motorcycle helmet purchase and wearing in Vietnam), and collected data through interviews with key informants, analysis of secondary sources and observations. This information was used to derive the road safety space for each road safety issue, to identify the road safety space recognised and addressed by the transfer agents (ARRB and AI), and to determine which factors they missed, or were aware of but took no action on. The focus of this analysis was on the processes used in transfer, not on the road safety outcomes of transfer, although these provided information on the processes as well. Available evaluation information was used to draw links between the omissions and the success of the transfer processes. It was noted that information on how the transferred measures operate should come from a road safety space analysis in the originating country, although this raised questions about selection of country and time (when the measure was first introduced, or in its maturity).----- The feasibility and utility of the road safety space model were discussed. It was clear that the model provided information on the cases which was missed by the transfer agents. The questions examined next were whether this information could have been obtained from an exercise conducted before the transfer had commenced, whether the required effort and cost justified the potential benefits, and whether the information on the road safety space could have been useful for the transfer agents. Comparisons between the road safety spaces for the two cases showed some areas of commonality, e.g. perceptions of police corruption, but also many differences. It was considered likely that some broad factors could be generic, and the possibility was mooted that less motorised countries share issues with police enforcement. This requires further research, however, and at this stage it is better to treat each road safety space as a unique combination of contextual factors influencing the road safety issue of interest.----- It is concluded that the road safety space model is feasible if used in such a way as to minimise the research involved, and useful, although the degree of utility needs to be further explored in a prospective study. The limitation introduced by restricting informants to those who could speak English are discussed. An approach using road safety space analysis is recommended, emphasising analysis of the country to which the road safety measure is being transferred, supplemented by analysis of the originating country road safety space. Gaps in knowledge are identified for further research and development, in particular the theoretical and practical understanding of road use behaviours and their modification in less motorised countries in Southeast Asia. Elaboration of the model is also recommended, to take into account the influence of the type of measure transferred, the role of the transfer agent, the area of road safety (education, engineering or enforcement), and the time dimension (the time which might be needed for a transfer to show its effects).----- The findings of this research are likely to be applicable to road safety transfer in other less motorised regions of the world, however prospective testing is needed. They may also be relevant to issues of transfer for areas other than road safety, in particular public health and traffic engineering, where similar economic, institutional, social and cultural issues come together.

Previous research has shown that the sticky behaviour of rice may be affected by the composition and structural properties of the rice starch (amylose and amylopectin) as well as the protein and lipid components. Analyses tend to have been based on whole rice grains even though the sticky texture of rice is largely a surface phenomenon; hence, it is essential to develop an understanding of the external composition of rice grains. The objective of this PhD project is to provide an analysis of the internal and external structure of raw rice grains and to investigate how these structure data correlate to the sticky behaviour of cooked rice. The results of Attenuated Total Reflectance – Fourier Transform Infrared spectroscopy show that there is a significant difference in amide and lipid peaks and order of starch between the centre of rice grains and the external regions while X-Ray Diffraction exhibit differences in starch crystallinity. Results of Fourier Transform Infrared microspectroscopy also demonstrated the non-uniformity of amide and lipid peaks across the cross-section of a rice grain. With the aid of chemical analysis, it was concluded that the sticky texture of cooked rice is negatively correlated to the external protein and lipid amount whereas the correlation to the order of starch and starch crystallinity was positive. This is further confirmed as the removal of protein and lipid from the surface of rice grains resulted in a more adhesive cooked rice texture. This project highlights the importance of a surface study when considering rice stickiness.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The main objective of this work was to develop a product, namely a cookie, easy to consume, carry and maintain, directed to the market of gluten-free products, using by-products from the rice milling industry (flour and bran). An experimental design was developed to optimize a formulation that would allow developing gluten-free cookies with features of traditional cookies, by testing the texture of the dough and biscuits. The proposed formulation to develop contained 50% rice flour; 5% rice bran; 15% water; 13% oil; 15% sugar; 1% yeast; 1% soy lecithin. In the study of rheological dough with gluten and gluten-free, the elastic component G' was always above the viscous component G", verifying dependence of viscoelastic parameters with frequency. It was also found that the bran marked a very important role in the structure of the dough, since rice dough with bran showed a higher level of structure than the gluten dough. In sensory analysis, there was a consumer interest in products and no rejection was observed for any of the formulations analyzed. It can be concluded that the formulation developed is a good alternative to existing products in the market, besides being a nutritious and great tasting cookie

Submitted by Setor de Tratamento da Informa??o - BC/PUCRS (tede2@pucrs.br) on 2015-10-22T10:17:11Z No. of bitstreams: 1 475842 - Texto Completo.pdf: 996117 bytes, checksum: c5bf978441294fa0f5725e6b4fefb088 (MD5)<br>Made available in DSpace on 2015-10-22T10:17:11Z (GMT). No. of bitstreams: 1 475842 - Texto Completo.pdf: 996117 bytes, checksum: c5bf978441294fa0f5725e6b4fefb088 (MD5) Previous issue date: 2015-08-26<br>This survey estimated through STIRPAT model and panel data which inductors of the total CO2 emissions for Latin America, from 1970 to 2010. Therefore, the option chosen was the estimation of four models, one without fixed effects and others with fixed effects for countries, years and years and countries. As a result we obtained that the total population and urban population are the main drivers of total CO2 emissions, while the economically active population has a negative effect on CO2 emissions.<br>A presente pesquisa estimou atrav?s do modelo STIRPAT e dados em painel quais os indutores da emiss?o total de CO2 para a Am?rica Latina, no per?odo de 1970 a 2010. Para tanto, a op??o escolhida foi a estima??o de quatro modelos, um sem efeitos fixos e os demais com efeitos fixos para pa?ses, anos e pa?ses e anos. Como resultado obtivemos que popula??o total e popula??o urbana s?o os principais indutores da emiss?o total de CO2, enquanto que a popula??o economicamente ativa possui efeito negativo sobre a emiss?o de CO2.

Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-07-27T18:52:58Z No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-07-31T18:55:04Z (GMT) No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5)<br>Made available in DSpace on 2018-07-31T18:55:04Z (GMT). No. of bitstreams: 1 DISSERTAÇÃO ESTEFANIA_JULIA_DIERINGS_SOUZA_FINAL.pdf: 1787909 bytes, checksum: 80c02458a0ad77d346a0b43ad9d441e1 (MD5) Previous issue date: 2018-06-14<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>O uso de farinha de arroz é uma alternativa muito utilizada em produtos de panificação sem glúten, contudo a composição e características dos produtos depende das particularidades das farinhas utilizadas em sua elaboração. Objetivou-se com o estudo avaliar os efeitos de farinhas mistas de arroz, com diferentes teores de amilose, e feijão-caupi sobre propriedades tecnológicas, nutricionais e sensoriais de biscoitos tipo cookie. Para tanto, foram analisadas as propriedades das farinhas, como composição proximal, solubilidade e absorção de água, atividade de água, proteína solúvel e digestibilidade proteica. Os parâmetros de qualidade de biscoito tipo cookie como composição proximal, atividade de água, proteína solúvel, digestibilidade proteica, espessura, diâmetro, fator de dispersão, textura, cor, perfil de aminoácidos e análise sensorial com os testes de preferência, aceitação e intenção de compra foram avaliados. Os biscoitos tipo cookies preparados com a formulação contendo farinha de arroz de alto (BRS Catiana) e médio teor de amilose (EEA 406) apresentaram, respectivamente os menores valores de dureza enquanto que os elaborados com farinhas de arroz baixo teor de amilose (Cateto) apresentaram maior fraturabilidade. Os biscoitos tipo cookies elaborados com farinha de arroz de baixo teor de amilose (cateto) apresentaram sensorialmente maior dureza e mais escuros. Os biscoitos tipo cookies elaborados com farinha de arroz de alto teor de amilose (BRS Catiana) apresentaram coloração mais clara, menor dureza e maior preferência. Os atributos odor e sabor não apresentam diferença entre as formulações.<br>The use of rice flour is a widely used alternative in gluten-free baking products, however the composition and characteristics of the products depends on the particularities of the flour used in its preparation. The objective of this study was to evaluate the effects of mixed rice flour with different levels of amylose and cowpea on technological, nutritional and sensory properties of cookie. The properties of flours, such as proximal composition, solubility and water absorption, water activity, soluble protein and protein digestibility were analyzed. Cookie quality parameters such as proximal composition, water activity, soluble protein, protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory analysis with the tests of preference, acceptance and intention of were evaluated. Cookies prepared with the formulation containing high (BRS Catiana) and medium amylose (EEA 406) rice flour had the lowest values of hardness, respectively, while those made with low amylose (Cateto) rice flour, presented greater fracture. Cookies made with rice flour with low amylose content (Cateto) were sensorially harder and darker. Cookies made with high amylose (BRS Catiana) rice flour showed lighter color, less hardness and higher preference. The odor and taste attributes do not present differences between the formulations.

Made available in DSpace on 2015-04-14T14:27:10Z (GMT). No. of bitstreams: 1 459070.pdf: 276897 bytes, checksum: 6b20e990146fe5ab5682e04406b29e67 (MD5) Previous issue date: 2014-03-31<br>The aim of this work is to verify and analyze the driver of environmental impact in Latin America and OECD countries member for the period 2000-2008 .To this end, we used the Stochastic Impacts by Regression on Population , Affluence and Technology ( STIRPAT ) model widely used in the literature , which presupposes that the population, affluence and technology are the main drivers of environmental impact . This model allows the use of statistical methods and the inclusion of other explanatory variables to the model . Were used panel data with fixed effects method for the study . Four models , where the measure used was the environmental impact ecological footprint analysis for Latin America and OECD , and CO2 emissions , also for Latin America and OECD were estimated . The estimation results corroborate in some respects with the current literature, demonstrating that population and income are the most important variables to explain the environmental impacts, whether for developed countries, represented here by the OECD, is for developing countries, as in case of Latin American countries. The innovation of labor is associated with concomitant use of this model for analysis of OECD countries and Latin America.<br>O objetivo do presente trabalho ? verificar e analisar os indutores de impacto ambiental nos pa?ses da Am?rica Latina e nos pa?ses membros da Organiza??o para a Coopera??o e Desenvolvimento Econ?mico (OCDE) para o per?odo de 2000 a 2008. Para tal, foi utilizado o Stochastic Impacts by Regression on Population, Affluence and Technology (STIRPAT), modelo amplamente utilizado na literatura, que tem como pressuposto que a popula??o, a aflu?ncia e a tecnologia s?o os principais indutores de impacto no meio ambiente. Este modelo permite a utiliza??o de m?todos estat?sticos e a inser??o de outras vari?veis explicativas ao modelo. Para o estudo foram utilizados dados em painel, com o m?todo de efeitos fixos. Foram estimados seis modelos, onde as medidas de impacto ambiental utilizadas foram a pegada ecol?gica, emiss?o de CO2 total e emiss?o de CO2 per capita para a an?lise da Am?rica Latina e OCDE. Os resultados da estima??o corroboram em alguns aspectos com a literatura vigente, demonstrando que a popula??o e a renda s?o as vari?veis mais importantes para explicar os impactos ambientais, seja para pa?ses desenvolvidos, aqui representado pelos membros da OCDE, seja para pa?ses em desenvolvimento, como no caso dos pa?ses Latino americanos . A inova??o do trabalho est? associada ? utiliza??o deste modelo para an?lise concomitante dos pa?ses da OCDE e Am?rica Latina.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-08-16T22:04:10Z No. of bitstreams: 1 PatriciaDaCruzMagalhaesDeLacerda_DISSERT.pdf: 1799742 bytes, checksum: 43f811ecdb6dd282483c5bd106ce2f63 (MD5)<br>Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-08-23T20:10:18Z (GMT) No. of bitstreams: 1 PatriciaDaCruzMagalhaesDeLacerda_DISSERT.pdf: 1799742 bytes, checksum: 43f811ecdb6dd282483c5bd106ce2f63 (MD5)<br>Made available in DSpace on 2016-08-23T20:10:18Z (GMT). No. of bitstreams: 1 PatriciaDaCruzMagalhaesDeLacerda_DISSERT.pdf: 1799742 bytes, checksum: 43f811ecdb6dd282483c5bd106ce2f63 (MD5) Previous issue date: 2016-02-23<br>Em face do clima de instabilidade e das profundas desigualdades sociais, tem-se evidenciado, na realidade brasileira, uma nova forma de punir, sistem?tica j? desenvolvida e consolidada em outros pa?ses, em que, dentre outros aspectos, antecipa-se a punibilidade apenas pela periculosidade que o indiv?duo ostenta. Verifica-se, portanto, que a teoria desenvolvida por G?nter Jakobs, nominada Direito Penal do inimigo, passou a ser sutilmente inserida na realidade brasileira, bem como nas rela??es internacionais firmadas. Nesse sentido, o Estado brasileiro, com vistas a efetivar a coopera??o jur?dica internacional no campo penal, firmou acordo de m?tua assist?ncia com os Estados Unidos da Am?rica. Frente ? celebra??o do Mutual Legal Assistance Treaty (MLAT), os pa?ses signat?rios externaram o desejo de cooperar entre si, no sentido de facilitar a execu??o de tarefas das autoridades respons?veis pelo cumprimento da lei de ambos os pa?ses, no que compreende a investiga??o, o inqu?rito, a a??o penal e a preven??o do crime, sendo o referido ajuste internalizado no ordenamento jur?dico brasileiro por meio do Decreto n? 3.810, de 02 de maio de 2001. A par de tais considera??es, o presente trabalho tem como objetivo fazer uma an?lise do Direito Penal do inimigo na atualidade, buscando constatar ind?cios da referida teoria no MLAT, instrumento de coopera??o jur?dica internacional firmado entre a Rep?blica Federativa do Brasil e os Estados Unidos da Am?rica. Ademais, tem como escopo descrever os seus reflexos na jurisdi??o brasileira, especialmente os que concernem ? relativiza??o e ? supress?o de Direitos Humanos. Uma vez realizado o introito, ser? efetivada an?lise, no primeiro cap?tulo, acerca da defini??o e principais caracter?sticas da teoria do Direito Penal do inimigo, sendo imprescind?vel a abordagem sobre o aspecto humanista que antecedeu a teoria, bem como a tratativa conferida a alguns assuntos pol?micos que a envolvem, tais como a antecipa??o da puni??o do inimigo e a desproporcionalidade das penas aplicadas. No segundo cap?tulo, ser?o apresentados os pressupostos conceituais e a evolu??o hist?rica, bem como os entraves e a busca pela efetividade da coopera??o jur?dica internacional. J? no terceiro cap?tulo, ser?realizada a efetiva an?lise de modalidade espec?fica de coopera??o, o Mutual Legal Assistance Treaty - MLAT, em mat?ria penal, firmado entre a Rep?blica Federativa do Brasil e os Estados Unidos da Am?rica, em que ser?o abordados os aspectos gerais e os reflexos do MLAT na jurisdi??o brasileira, o que inclui an?lise acerca da relativiza??o ou supress?o dos Direitos Humanos, tend?ncias futuras e cria??o de leis mais severas, seguida da apresenta??o da conclus?o apreendida sobre o tema, em que, dentre outras abordagens, ser? externado o entendimento acerca da inconstitucionalidade, bem como da ilegalidade do respectivo tratado, sob a ?tica brasileira.<br>In view of the climate of instability and deep social inequalities, it has been evident in the Brazilian reality, a new way to punish systematic already developed and consolidated in other countries, in which, among other things, the criminality is anticipated only by danger that the individual sports. It appears, therefore, that the theory developed by G?nter Jakobs, nominated Criminal Law of the Enemy, became subtly inserted in the Brazilian reality as well as in international relations signed. In this sense, the Brazilian State, in order to carry out the international legal cooperation in the criminal field, signed a mutual assistance agreement with the government of the United States of America. Forward the conclusion of Mutual legal Assistance Treaty (MLAT), the signatory countries voiced a desire to cooperate in order to facilitate the implementation of tasks of the authorities responsible for law enforcement in both countries, comprising research, investigation, prosecution and prevention of crime, said internalized adjustment in the Brazilian legal system by means of Decree No. 3810 of 02 May 2001. Alongside these considerations, the present study aims to analyze the Criminal law of the Enemy today, seeking to find evidence of that theory in the MLAT, international legal cooperation instrument signed between the government of the Federative Republic of Brazil and the government of the United States of America. Moreover, it has the objective to describe its effects on the Brazilian jurisdiction, especially as concerns the relativity and the suppression of human rights. Once done the introit, analysis will be carried out in the first chapter, on the definition and main features of the theory of Criminal Enemy of the law, it is imperative to approach the humanistic aspect that preceded the theory as well as the dealings given to some controversial issues surrounding it, such as the anticipation of the enemy's punishment and the disproportionality of the penalties imposed. In the second chapter will present the conceptual assumptions, historical evolution and the positives aspects, as well as the barriers and the pursuit of effectiveness of international legal cooperation. In the chapter, bedroom effective analysis of specific modality of cooperation will be held, the Mutual legal Assistance Treaty - MLAT in criminal matters, signed between the Federative Republic of Brazil and the United States of America, in which the general aspects will be addressed and the MLAT reflections on the Brazilian jurisdiction, which includes analysis about the relativity or suppression of human rights, future trends and creating stricter laws, followed by the presentation of the seized conclusion on the subject, in which, among other approaches, will be voiced understanding about the unconstitutionality certain service requests that, from these, there is the bad use of the agreed instrument.

碩士<br>大同大學<br>工業設計學系(所)<br>102<br>Modern office workers generally are dining out,cooking at home becomes an unusual thing. Taiwanese generallyuse of electric rice cooker, this product in Taiwan, has inherited the half-century history, but nearly half a century in the productdoes not have any calls on the evolution of the function or usage behavior, electric rice cooker market share in Taiwan under such circumstances seem incredible high.Therefore, thepurpose of this study hope(1) to understand the current problemsand what the consumersrequirement for electric rice cooker(2) after understand the problems of electric rice cooker, and the requirementsof consumers,we start to do a new design (3) use thequestionnaire to verify the feasibility of the new design.Usingthe three points to improve the current problemof TATUNG electric rice cooker. Inthis study, the first premier research"electric rice cookerusing stateand requirements," the survey conducted for the three information as the "user’s basic information and usingbackground", "how much importance of electric rice cooker in user’s life?", "the requirements of users in electric rice cooker", total27 topics in order to understand electric rice cookers in the minds of those subjectsby valueand measuring the subject’sagreementandrecognition for electric rice cooker, Five degrees Likert scale questionnaire to scale as a tool to investigatefor 32 subjects, and then to a single T test analysis, it was found that “11 people size”were currentlyhigh satisfaction for the most common size, the traditional electric rice cooker wereeasy for users get burns ,green design is the trend of the world, , both sides of the pot shell waist lines and contours of images TATUNGelectric rice cookerpotfor product identify, the operation can be combined with electronic cooker’sdesignconcept, increase the display panel and built-in cooking mode, the manipulation can bemodified to easily switch with the control mode electronic control panel,easily to operate every kind of build-in cooking mode,and finally,summed up ten-point design specifications. Begin usethe design standers to draw sketch, and into the design process, carried out by three designers, start from Ideation Sketch(the first stage),pass through the discussion of proposal direction, then into Ideation Sketch(second stage), and then discuss for modeling & human engineering,at last, three designers developed three different design proposal to draw Presentable Sketch, and become three individual different design concept 3D rendering , via the design department and marketing departments totally 10colleagues, carried out the evaluation scores, which were higher more thantwo years seniority in TATUNG company,hopes to draw on their professional degrees for electricrice cookeritems reaches evaluation scores of fairness, use of "new electric rice cooker proposal evaluation "carried out evaluation forms for three design casewhich are " Sincere, "" Flavor Cooker "," Full Coin "with the highest score five points, the lowest score a point the way for the appearance of doing the selection, by the final average score the highest "Full Coin"as the final proposal to make Working SAMPLE produced. Finally, two questionnaires were "Full Coin appearance before the trial evaluation" and "Full Coin experience after trail evaluation" , two questionnaires, for analysiswith the design stander in pre-research. 5 points Likert as a test tool, then the software will analyze statistical value. For "Full Coin appearanceevaluation before the trial,"totallysix topics , for the appearanceof the electric rice cooker test before subjects use it . "Full Coinevaluation after the trial experience," subdivided into operating, functional, healthy & safety, totally10topics of the questionnaire test subjects in order to understand the new electric rice cookeris good enough to the subjects. This study proposes aset of established design processes for electric rice cooker, hoping to provide thehome appliancedesigner as a reference sample, in the direction of design thinking as a reference design development, and (a) appearance (2 ) material (3) function(4) safety,to bring up the above 4 topics a suggestion and the direction of research afterwards ,and realized that the product identity is important to the consumers when they are choose the product. And hope electric rice cooker could be designed as multi-fuction, and to study about how to cook with different ingredients, and different using conditions, and the use of different target groups, different materials applied research.

碩士<br>國立虎尾科技大學<br>企業管理系經營管理碩士在職專班<br>106<br>Consumers have gradually become sick and tired of certain marketing styles, resulting from various kinds of marketing skills and strategies put on consumers over a long period of time. American marketing company, Dynamic Artisans Group, Inc. develops a marketing style, that transfers role of a sales to a consultant. This is called Educational-based Marketing(EBM). EBM emphasizes on educating consumers in order to enhance their knowledge of products and guide consumers themselves to select products. Quasi-Experimental Design is used in this research. Experiments are conducted with advertising videos based on Educational-based Marketing and Selling-based Marketing (SBM), and outcomes are analyzed by performing multivariate analysis of covariance (MANCOVA), eliminating cognitive needs and product involvement, and exploring whether consumer behavior of high- and low-involved audience is influenced after they watch the videos. The result of the research shows that there are significant differences between subjects in EBM group and high-involved subjects in SBM group in the aspects of advertising involvement, cognitive response, purchase intension, advertising attitude, and attitude acceptance. Low-involved subjects in SBM group have greater advertising involvement, cognitive response, purchase intension, advertising attitude, attitude acceptance, and brand attitude, compared with high-involved subjects in SBM group. The result indicates that EBM certainlygenerated improved effectiveness on consumers, and so does SBM when it is applies on low-involved subjects. Moreover, thevideo of SBM group demonstratesbetter improvement on effectiveness of brand attitude than the video of EBM group. In terms of implications of management, this research comes out with two suggestions. First, for consumers who are not familiar with the products, EBM advertisement shall be launchedfor the purpose of improving consumer product involvement instead of focusing on selling products. Second, for low-involved consumer groups, placing SBM advertisements is recommended which shows improved effectiveness of good brand attitude.

博士<br>國立臺灣大學<br>食品科技研究所<br>89<br>Indica (KSS7, TCN1, TCS17 and TCS10), japonica (TC189, TG9 and TNu67) and waxy (TCW70 and TCSW1) rice varieties were selected as samples to investigate the correlation between the physicochemical properties and water mobility of rice kernels, rice starches and flours after cooking and storage. The physicochemical properties analyzed in the study mainly included gelatinization and retrogradation characteristics, pasting and dynamic rheological behaviors as well as the hardness of cooked rice. The DSC thermograms showed a multiple endotherms for the intact milled rice kernels with higher gelatinization temperature and enthalpy than rice starches and flours at 75% water content. This phenomenon may be attributed to the compartment in the structure of rice kernels that restricted starch-water interaction. Generally, rice varieties with high amylose content had high pasting temperature, setback, final viscosity and low peak viscosity as analyzed by Rapid Visco Analyser (RVA). The dynamic rheological parameters of nonwaxy starch cooks were higher both in storage (G¢) and loss moduli (G²), but lower in tand than those of waxy starches, which implied the more solid-like structure for nonwaxy starch cooks. According to the dynamic rheological properties of starch cooks, 25% nonwaxy varieties appeared as gels, but 25% waxy varieties and all 10% starch samples were pastes. Hardness of freshly cooked rice was the highest in indica varieties with high amylose content, followed by japonica and waxy varieties. As the cooked rice was aged at 4°C, the hardness increased. In the presence of emulsifier during rice cooking, the hardness of cooked rice was reduced. The net transverse relaxation rates (DR2) of 17O-NMR for water molecules in cooked waxy starches, flours or kernels were lower than those of nonwaxy varieties. Starch pastes also showed a lower DR2 than starch gels. The lower DR2 measured by 17O-NMR indicated higher water mobility in the samples. In addition, the shearing treatment applied in the preparation of starch paste would lead to higher water mobility. Statistical analysis revealed that the rheological properties of starch cook and the hardness of cooked rice were significantly correlated with DR2 of water molecules. The results suggested that the DR2 value could be used as an index to evaluate the physical properties of rice samples. During starch retrogradation, the retrogradation enthalpy (DH) was increased with storage time. However, three different profiles, according to their amylose contents, were observed for the DH changes of rice starch cooks during storage. They fitted well to both nonlinear regression equations of exponential rise to maximum and exponential growth models. The freezable water content, as measured with DSC, decreased during storage, but the extractable water content increased as measured with the Karl-Fischer method. This discrepancy thus made the change of DR2 more complex than the change of DH. Nonlinear regression models were also applied to fit the changes of DR2. The result indicated similar trend of DH and DR2 change in the initial period of storage. It was concluded that the decrease of water mobility accompanies amylopectin recrystallization, and the changes of DH and DR2 are accelerated by amylose content.

碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>104<br>Cooked rice is readily hydrolyzed by amylases after ingesting, resulting in a high glycemic index. Slowly digestible starch (SDS) and resistant starch (RS) offer a slow increase of postprandial blood glucose level for the prevention and treatment of metabolic syndrome. In the study, pullulanase was used to soak rice and debranch starch simultaneously, and to evaluate in vitro digestibility of cooked rice. However, in vitro digestibility did not reflect in vivo digestibility due to ignoring the human chewing condition. Therefore, the study had two parts: (1) the effect of four pretreatments on particle size distributionof chewed cooked rice on in vitro digestibility; (2) the effect of the debranching conditions for three rice varieties onin vitro digestibility. In order to mimic the chewing condition, the particle size distribution of the chewed cooked rice by 30 persons was analyzed. The four pretreatments including homogenizer-sieves, mimicking the particle size distribution of chewed cooked rice by human, the dental model, the tissue grinder, and powdering machine were compared for in vitro digestibility and enzymatic kinetic parameters of cooked rice. The results showed the smaller size of chewed cooked rice reduced SDS and RS, but increased RDS、C∞、k、HI and eGI. The homogenizer-sieves pretreatment was the better one to reflect the in vivo digestibility and blood sugar response. The higher soaking temperature (25-80 oC)and time (15 min to 8 h)would increase the water uptake of soaked rice. The highest amounts of AM of soaked rice and RS of cooked rice, including TKW5, TK9 and TCS17, were obtained by soaking at 65oC for 2 h with pullulanase at 700, 300 and 100 NPU/100 mL, respectively. Due to the limited enzyme activity and gelatinization temperature under the experimental conditions, the effects of TCS17 on in vitro digestibility and kinetic parameters were not obvious. Debranching made the raw rice with higher apparent amylose content, leached solid and swelling, the cooked rice with the lower contents of RDS, k, HI and eGI, and the higher amount of SDS and RS. Microstructures in SEM showed the compact filamentous network and incomplete integrity of cooked rice. Hardness, springiness, cohesiveness, gumminess, chewiness of cooked rice of TKW5 and TK9 increased and adhesiveness decreased. However, debranching treatment only decreased gumminess of cooked rice of TCS17.Cooked rice stored at 4 oC for one day significantly increased RS. At the optimum enzyme concentration, the sensory evaluation on overall acceptance scores of slowly digested cooked rice of TKW5 and TK9 were similar to that of untreated TK9. It indicated that soaking with pullulanase would be a new technique to develop slowly digested cooked rice.

碩士<br>中國文化大學<br>生活應用科學研究所<br>90<br>You-fan (oily rice) is made from long-grain waxy rice, other ingredients and condiments. It can be prepared by frying the native rice followed by steaming or steaming the rice followed by mixing with other ingredients and condiments. Either method is time consumed and tedious. Hence the investigation on the processing of the porous pregelatinized rice by deep-frying to make a ready-to-eat you-fan was initiated. During the study, Taichung Sen Waxy 1(TCSW1, indica waxy) and Taichung Waxy 70 (TCW70, japonica waxy) were used as samples. The results indicated that the amount of water absorption reduced with the time of deep-frying prolonged. The firmness of rice grain decreased, and the degree of porosity increased significantly. The rice prepared by frying at 180oC for 1 or 1.5 min scored the highest in overall sensory evaluation among the samples examined. The eating qualities of TCSW1 prepared by the above methods resembled to those you-fan by conventional methods.

碩士<br>輔仁大學<br>生活應用科學系碩士班<br>91<br>In this study, Koshihikari, Tcs10, TNu71, TK8 and TK9 were used. This research has focused on how rice affects its α-amylase activities under different storage temperatures (4℃, normal atmospheric temperature and 37℃) and time, and further determine the eating quality of the cooked rice during storage. To analyze the relationship between the changes from α-amylase activities and the eating quality of the cooked rice, hope to understand how storage condition affects the eating quality of the cooked rice, to be used as the operator to the reference of the rice quality control. From the experiment it was found that α-amylase activities of different kinds of rice have shown an irregular decreasing tendency with storage time, but the decreasing speed is moderately slower under low storage temperature. With storage time, the decrease of α-amylase activities would affect the pasting property of rice, thus relatively reducing the eating quality of the cooked rice. But a positive relationship has apparently shown between α-amylase activities and eating quality among some rice. At the above talk about, suggest the operator in storage of the rice, it is the best storage way that maintain the eating quality of the cooked rice that short-term low temperature storage, avoid the storage in long-term under affect the eating quality of the cooked rice. It is suggested that the high and low of the α-amylase activities can become one of the index of the rice eating quality of the cooked rice.

碩士<br>國立臺灣大學<br>農業化學研究所<br>101<br>The objectives of this study included the rice flour milling test for the rice bread making and the rice bread making test with 35% rice flour and cooked rice (on flour basis) substituted. About the rice flour milling test, the effects of different rice varieties, rice tempering and milling conditions on the pasting properties, particle size distribution and damaged starch content of rice flours were investigated. Ten domestic rice (commercial japonica rice, TK9 & TK9II; commercial waxy rice, CW; commercial common rice, CR & CRII; commercial chalky rice, CCR; commercial high amylose rice, CHA; japonica chalky rice, TK9IIc; broken rice, BR; indica rice, IR64) were grounded by three mills (MA, MB and MC) with five settings (MA1, MA2, MB1, MB2, MB3 and MC) were used in this study. CW, CR, CCR, CHA and IR64 rice flours were used for bread making test of 35% rice flour or cooked rice substituted bread. The bread making test included making rice breads (1) with different rice flours by the same processes, (2) with different rice flours and keeping the same specific volume, (3) with different amylose content rice flours blending with CW and CHA, (4) with different amylose content rice flours blending with CW, CR and CHA, and (5) with cooked rice. The quality of fresh made and aged breads were evaluated by texture profile analysis (TPA). The results of milling test indicated that the rice flours milled by MA were low in damaged starch content (3.96–6.73%) with large particle size (148.4–225.7 μm); the rice flours milled by MB were high in damaged starch content (13.52 – 38.37 %) with medium particle size (58.6–114.1 μm); the rice flour milled by MC were medium in damaged starch content (12.77 – 25.70%) with small particle size (47.1-53.8 μm). Compared damaged starch content of rice flours, CW was the highest and CHA was the lowest. There is no correction between rice varieties and particle size. The influence of tempering treatment on the damaged starch content of rice flour was significant on the MB, which the lowest moisture content of rice granules had the lowest damaged starch content of rice flour. While, the damaged starch contents of rice flours milled by MC were not influenced by the tempering. The results of baking test indicated that the ideal rice flours for bread making should contain low damaged starch content and have the amylose content between 10–15%. The higher damaged starch content resulted in the smallest specific volume of rice bread. The amylose content of rice flour was positive with the hardness of rice bread, but no correction with the specific volume of bread. With the same bread making process, the TPA values of CCR bread was the most similar to the control, which was made with wheat flour. Although the hardening rates of all rice breads were higher than the control, blending the rice flour with low amylose content could improve the storage quality of aged rice bread with low initial hardness of rice bread. Cooked rice breads, made with special rice specie by modified processing processes, had soft texture and rich in special sweet taste, which were favored by most panelists. To the results of sensory evaluation, rice breads made with rice flour and cooked rice got close or higher scores on all subjects, indicating that the rice breads made in this studies have great potentials for the marketing.

碩士<br>國立中興大學<br>食品科學系<br>91<br>The actions of Bacillus sp. α-amylase on representative indica, japonica and waxy cooked rice and flours (water: rice= 3:7 w/w) were examined, in order to elucidate the differences in the digestion rates of rice starches and the relationship between the chain-length distribution of hydrolyzed products and the texture of cooked rice. The rice varieties examined included Taichung native 1 (TCN1), Taichung Sen 17 (TCS17), Tainung Sen 19 (TNuS19), Taichung 189 (TC189), Taigung 9 (TG9), Tainung 67 (TNu67), Taichung Sen waxy 1 (TCSW1) and Taichung waxy 70 (TCW70). Generally, the susceptibility of cooked rice to a-amylase was waxy>japonica and indica varieties, but increasing hydrolysis time to 24 hrs caused a similar number-averaged degree of polymerization (DPn) for the products between three varieties and a greater extent of hydrolysis for waxy cooked rice (~90%) than the other varieties. The DPn of hot water soluble components for cooked rice and gelatinized flour gels were waxy>japonica>indica variety, and was highest for the waxy one (DPn = 114). After 24 hrs hydrolysis, the DPn of α-amylolysates were approximately between 2~3 for both cooked rice and flour systems. The overall hydrolysis rate (k) (1.8~2.7) was greater for cooked rice than the flour. The DPn of the α-amylolysates was indica > japonica > waxy for cooked rice and waxy > indica > japonica for the flour systems. In the debranching reaction, pullulanase is more effective than isoamylase, probably owing to its ability of debranching, and both rice and flour systems after α-amylolysis for 24 hr could be completely debranched. As indicated by the ultrastructure of cross-section of cooked rice by microscopy, rice grain structure and macromolecular interactions (mainly between starches) were likely the key factors in governing the eating quality and the susceptibility to α-amylolysis of cooked rice. That is, a higher integrity in the endosperm structure, a greater resistance to α-amylolysis. In the case of the waxy rice cooked in a sufficient amount of water (70%), the structure of cooked rice was nearly collapsed, resulting in a high free sugar content, low retrogradating rate and in turn high α-amylolysis extent during initial and final hydrolysis stages. The results of α-amylolysis were also observed on the flour gel systems, of which the endosperm cell structures were destroyed and therefore the branching structure of starch molecules became the dominant factor affecting enzymatic hydrolysis. The results of correlation analysis suggested that there were highly significant correlations between α-amylolysis rate, TPA parameters of cooked rice, and the chemical compositions of rice.

碩士<br>大葉大學<br>生物產業科技學系<br>102<br>Molds with starch-saccharifing activity and yeasts with alcoholic fermenting activity were isolated from market cooked rice kojis. The purified molds and yeasts were recombined to make new kojis. Quality of the rice spirits made from ponlai rice and the kojis via fermentation and distillation processes were evaluated. The results obtained were as follows. 1. Four mold strains coded as MK1, MK2, MK3, MK4, and one yeast strain coded as S were isolated from the market cooked rice kojis. MK4 grew fast in PDB medium among the four strains. As long as 2 days, the most mycelium content was obtained, while 4 days for MK1, and 5 days for MK2 and MK3. On yeast cultured in YM medium, reached maximum cell density at 18th hour. The most growth time of both molds and yeast were referred to the inoculation timing for koji making. Strain identification showed that MK1 belongs to genus Aspergillus, MK2 genus Lichtheimia, MK3 and MK4 genus Rhizopus, and yeast Saccharomyces. 2. Four mycelium suspensions were prepared and inoculated to cooked rice by 1%, 5%, and 10%. To get the highest activity of amylase and protease, four days was required for MK3, and only 3 days for MK1, MK2, and MK4. Due to available to provide the highest amylase activity, MK3 was selected as the main saccharolytic mold. MK1, MK2, and MK4 were individually combined with MK3 to make kojis for fermentation of cooked rice. 3. Four kojis made from MK3, MK3 + MK1, MK3 + MK2，MK3 + MK4 were individually mixed with yeast to make rice spirits according to traditional method. Alcohol concentrations were 10% (v/v) in mashes after fermentation, then adjusted to 40% (v/v) after distillation. On the obtained rice spirits, the lowest fusel a content 1.46 g/L was observed for MK3, and 1.87 g/L, 1.74 g/L, 1.63 g/L for that of MK3 + MK1, MK3 + MK2, MK3 + MK4, respectively. All of them were accord with national standard (below 3.3 g/L). On flavor indices, no ethyl lactate was detected in the four rice spirits. Meanwhile, 787 ppm of ethyl acetate contained in MK3, and 294 ppm, 501 ppm, 388 ppm in others, respectively. Regarding ethyl caproate, 1993 ppm, 1207 ppm, 2558 ppm, 1863 ppm for the four kojis, respectively, were observed. 4. Sensory test showed that the flavor of spirits made from different kojis was obviously different. MK3 + MK1 was the favorite one, but the other three were also over the general acceptability.

碩士<br>國立臺灣大學<br>食品科技研究所<br>102<br>This study was to understand effects of oils with different unsaturation, including palm oil (PO), soybean oil (SO), and flax oil (FO), on physicochemical properties and starch digestibility of cooked rice. Polished rice grains of variety japonica, Taikeng 9, were used for the study. After cooking with the oils (10%, d. b.), there existed in DSC thermograms for cooked rice flours, amyplose-lipid complex (ALC) dissociation peaks from 90℃ to 115℃. Adding PO exhibited the highest dissociation temperature (95.3℃). The XRD patterns changed from A-type to V-type after cooking. In vitro starch digestibility and resistant starch (RS) contents were affected by oils. With increasing saturation of oils, PO yielded the least estimated glycemic index (eGI) of 85.6 and the greatest RS content of 11.2% among all samples. respectively. The results indicated PO could form stable ALC structure, which was resistant to enzymic hydrolysis. Triglycerides mainly retard the short-term 1 day storage starch retrogradation., but did not affect the long-term starch retrogradation (3-5 days storage). Digestibility of reotrograded rice decreased with the storage time, FO had increased the most RS content. In XRD patterns, it could be find structure between V-type and B-type is thermoreversible in the process of storage and reheating. After reheating of retrograded rice, the dissociation temperature of ALC increased. Because of thermal reversibility of ALC, RS contents of reheated rices compared with fresh rices did not have significant different. This study showed that the extend of unsaturation affected the stability of ALC. The less unsaturation, the more stable of ALC. With lower starch digestibility and higher RS content, rice cooking with oils would be a good way to control postprandial blood glucose and get more RS.

碩士<br>樹德科技大學<br>應用設計研究所<br>95<br>This study search the dates from the newspapers to observe the development of rice cooker. This study use Text Analysis and KJ Method to collect the advertisement of rice cooker in Central Daily News and United daily news form 1960 to 2007 that can be samples of the form, and the cooker company’s DM data. At the same time we use Microsoft Office Access 2003 to makes a rice cooker’s archives of the basic form and advertisement words. We sectioned the archives to two parts of forms and functions. The major part of the form includes the outside form, the position of element for the products, the control system for the products and the improvement for the product character. It can as the evidence to prove our analysis. We observe the existing brand of market to prove our data analysis, and that make us to understand the origin and the development of rice cooker. We want to know: (1) The rice cooker’s develop in Taiwan: We use KJ Method to assort the character of the forms and research the procession by the times. We study the form of the rice cooker on the database materials collected, to induce the stage that the form of the products evolves from it. (2)The influenced by environment of rice cooker procession: We’ll use the characters and advertisement words of the rice cooker’s archive to understand what the needs by the times. By this study, we can understand how dose the products of life evolution in Taiwan. The major findings of the study are： 1.This study use KJ Method to compress the influence factors of the function development on the rice cooker: the improvement on the form function of the cook；the improvement on the heating function of the cook； the convenience design on using the cooker；the research and development on the new material of inner pot；the function of saving the electricity on the rice cooker；the safety device design on the rice cooker. 2.This study use KJ Method to compress the influence factors of the content from advertisement on rice cooker: promotion on the rice cooker, makings the image of happy family, the improvement on the technical function of the cook, emphasizing the buying convenience on the service product, Brand image, promotion on the content of the newspaper, the advantage of the rice cooker of gas, emphasizing other Function appeal except for the cooking, products designed for the nuclear family. 3.The development of the rice cooker in Taiwan, we can divide five phases of the rice cooker products: the development of rice cooker；the development of rice cooker of gas；the development of the rice cooker of gas；the development of electric rice cooker；the development of microcomputer electric cooker in induction heating. 4.The form of the rice cooker in Taiwan, we can divide four phases of the rice cooker products: revivalism (1961-1976), sense of functionality (1977-1990), simplicity (1991-1995) and sense of technology (1996-2007). 5.The rules of product evolution： A circle trend’s development rule, A rapid development rule, A fashion development rule

碩士<br>國立臺灣大學<br>食品科技研究所<br>92<br>Abstract Waxy rice flour is an important raw material for traditional Chinese foods. It is necessary to understand the physicochemical properties of cooked waxy rice products for process design and quality control. Effects of heating conditions (time, temperature and moisture content ), agitation and pounding on physicochemical properties of cooked waxy rice products have been investigated by using different scanning calorimerty (DSC), oscillatory rheometer and scanning electronic microscope (SEM). Raising temperature or increasing moisture enhanced the starch gelatinization, which affected the microstructure of products. When the degree of gelatinization (D.G.) was lower than 50%, there was no network formed in the products. The network always exists at D.G. no less than 80%. High moisture content (80%) was helpful for forming network when the D.G. ranged from 50 to 80%. The mechanical action (agitation and pounding) resulted in the decrease in G’ and G”, helpful for forming network structure. The higher moisture content would increase the number of porous. At 45% moisture content, pounding wouldn’t lower the bulk density obviously. Both pounding and agitation would enhance the network structure and more pounding or agitation would resulted in more porous. The product with 55% moisture content, the network structure would be destroyed when pounding is more than 500 times. It also shows that the preference index and network structure are positive relation. At 65% moisture content, pounding and agitation would be helpful for lowering bulk density but not forming the network structure. Furthermore, it would also lower the value of preference index.

碩士<br>輔仁大學<br>食品營養學系<br>85<br>The characteristics of the rice varieties and the influences of the processing conditions of dry cooked rice (pregelatinized rice) and its expansion were studied. First of all, factor-selecting experiment for response surface methodology (RSM) were carried out. TNuS19(Tainung Sen 19), TC189(Taichung 189), TNu67(Tainung 67) and TCSW1 (Taichung Sen Waxy 1) polished rices were washed and cooked in a gas cooker with 0.5% SSL added, then dried with hot air to 13±1% moisture. The dry cooked rices were puffed in hot oil to be crispy rices. The effects of the processing conditions on the expansion ratio of the crispy rice were evaluated by Duncan''s Multiple Range Test (p<0.05). The results showed that the water-rice ratio, drying and puffing temperature were the main influencing factors, however, the soaking and holding time after cooked were not significant. Secondly, the water-rice ratio, drying and puffing temperature were chosen to be the factors, and the better processing conditions were used to be the central point of RSM design. It showed that the optimal conditions for preparing the dry cooked rices of TNuS19, TNu67, TC189 and TCSW1 were as follows, water-rice ratio for 2.24, 1.69, 1.65 and 1.29, drying temperature for 50, 50, 51 and 33℃, puffing temperature for 230, 209, 211 and 213℃, and the expansion ratios for 4.6, 5.0, 5.3 and 5.5, individually. Then the optimal conditions of dry cooked rices preparing by steaming method and its crispy rices were also studied. RSM was also used to study the effect of expansion ratio of the crispy rice among steaming time, drying and puffing temperature. It showed that the optimal conditions for preparing the dry cooked rices of TC189 and TCSW1 were as follows, steaming for 63 and 48 minutes, drying temperature for 56 and 41℃, puffing temperature for 216 and 215℃, and the expansion ratios for 5.9 and 6.3, respectively. Although the dry cooked rices producing by gas cooker method were taken advantage on saving energy, space and equipment. The moisture content of cooked rices were too high to spend much time for drying and induce cracks easily, so the feature and expansion ratio of crispy rices were worse. Though it spent a lot of time for parboiling rices by steaming method, the feature and expansion ratio of crispy rices were better because of integrated morphology. Overall, steaming method was better than gas cooker method. Besides, the expansion ratio of crispy rice was negatively correlated with the amylose contint, but there were no significantly correlated with protein, lipid or ash content. It was also found that the crispy degree is the key point for consumers to accept crispy rices, however, there was no relationship between the expansion ratio and overall acceptance of crispy rices.

碩士<br>國立臺灣大學<br>食品科技研究所<br>94<br>Tongyuan, mochi, and rice cake are the major products made from waxy rice in Taiwan. Due to its particular elastic property with multiple varieties, mochi attracts much attention of consumers and become a potential product for both eastern and western markets. The objective of my research is to study the effect of the agitation and pounding on the mochi characteristics at different temperatures（30、50、70℃）, agitation time（3、6、10、20、30min）, pounding times（50、250、450times）and moisture content（45、50、55、60%）. The formation of network and the rheological of waxy rice are focused. The results can applied to prepare different glutinous rice and another starch products. The increase of temperature in the processing of agitation and pounding will enhance the gelatinization of starch. The highest water loss is only 6%. The agitation and pounding reduced the bulk density of the cooked glutinous rice cake with low-moisture-contain (45%). However, the bulk density will be increased for the rice cake with high moisture (60%). From the texture profile analysis, the reduction in hardness caused by pounding was more profound than that by agitation. The pounded product was more stable during the storage at -20℃. Agitation and pounding as well as the increase of the temperature increased the range of linear viscoelastic region for the low-moisture-content samples, bulk density decreasing, the pores were more bigger, the characteristic of product is more elasticity. For the high-moisture content samples, the increase of the temperature decreased the range of linear viscoelastic region, the value of G’ is lower, the pores are smaller and fewer, but the bulk density is higher. The intrinsic viscosity is also decreased, the characteristic of product is more viscous.

碩士<br>國立宜蘭大學<br>食品科學系碩士班<br>102<br>Rice, especially the boiled rice, is generally recognized as a highly digestible food which is not suitable for the consumption of the patients with the glycemic intolerance. However, the digestion of starch food was generally influenced by the varieties, processing methods, and storage environment. In the present study, Taikeng 9 (TK9) and Tainung 71 (TN71) were selected as samples to investigate the impact of storage temperature and duration on the in vitro digestion of rice after cooking and storage. Also the parameters of enzymatic kinetics were discussed. The storage conditions contained [50oC, 4 hr] to mimic for the next meal, low temperature (4oC, -20oC and 18oC) for short-term (12d) and long-term (728d), and the fresh cooked rice was as the reference (control sample). For short-term, the results showed that all stored samples, with the exception of 18oC stored ones, got a higher resistance on enzymatic hydrolysis than the control sample, in which samples stored at [50oC, 4 hr] performed the best enzymatic resistance to hydrolysis for both varieties. In addition, Tainung 71 japonica revealed with higher resistance than Taikeng 9. After cooked rice storage at 18oC for two days, the estimated glycemic index (eGI) decreased and the value significantly lowered than commercial onigiri. In respect of low temperature (4oC & -20oC) for long-term, [-20oC, 21d]stored samples yielded more significant decrease of estimated glycemic index (eGI) and simultaneously enhanced resistant starch (RS).The result indicated similar trend of prolonged storage duration 7days at 4oC. In general, samples stored at [50oC, 4 hr] and low temperature (4oC & -20oC) increased slowly digestible starch (SDS) and resistant starch (RS), in which the latter at low temperature for prolonged storage duration performed higher SDS+RS than the short-term. Both varieties performed as middle-to-high glycemic index for both in vivo and in vitro test. The finish of this work hopes to serve the basic physiological data and to improve the consumption of rice products.

碩士<br>國立中興大學<br>動物科學系所<br>97<br>Thai fermented pork sausage (nham sausage) is a traditionally fermented food that made from ground pork, sliced pork skin, cooked rice mixed thoroughly with garlic, pepper, salt, bird chilli, nitrate-nitrite. And then, the sausage was packed in either banana leaves or cylindrical plastic bags for 3 to 5 days. The fermentable carbohydrates (cooked rice) are used for microorganisms to produce lactic acid and organic acids that contributed to unique flavors and textures, but it also depend on contamination with wild strains of lactic acid bacteria and nitrate-reducing bacteria. Since most nham sausage are consumed without further cooking, it is important to proper fermentation for ensuring the products safety. Therefore, starter cultures and carbon sources that used in nham formulation are two important factors to affect product quality and safety. The use of anka rice to improve the color properties of fermented sausages also would be studied in this research. In experiment I, starter culture and different levels of cooked rice were used to produce nham sausage, and then the microbiological, chemical and physical properties were determined to evaluate the quality and safety of the products. The results showed that cooked rice concentration and storage time didn’t affect lactic acid bacteria and total plate counts (P>0.05), but found a lower pH in nham sausage (P< 0.05) with high percentage of cooked rice. It also found increasing in L and b color during storage time (P<0.05). Moreover, treatment with 5% (11.33-12.35) of cooked rice had the highest a value than other treatment (P<0.05). However, a value of all samples weren’t stable during the whole storage time except 7% of cooked rice. In this experiment, it was found that 10% of cooked rice in nham sausage had significantly lower water released value than other treatments (P<0.05), but not significantly different within 1%, 3%, 5% and 7% of cooked rice. Texture in this study showed unable results in all treatment, due to the nham sausages didn’t have uniform structure. However it could find that treatment 7% of cooked rice was lower in all textural values. The data of sensory test showed that all treatments could obtain high significantly overall accept score by the panelists, excepting of 1% of rice treatment (P<0.05). In Experiment II, starter culture and 7% of cooked rice and different levels of anka rice were used to produce nham sausage, and evaluated the microbiological, chemical and physical properties. Both of level of anka rice and storage time factors weren’t significantly different in the chemical contents, total plate counts and pH value (P>0.05). Whereas, mold and yeast counts in each treatment were changed during storage period (P<0.05) and showed maximum increased in 3 days of storage. The higher level of anka rice resulted in the decrease in nitrite concentration and L value, but the increase in a and b values (P<0.05). The change of levels of anka rice and storage time had no marked effect on textural properties of nham product. However, addition anka rice had effects on appearance and color scores (P<0.05), showed lower scores with higher levels of anka rice. Overall conclusion, 7% of cooked rice is suitable for use in nham sausage production. Because in this treatment was obtained final pH value at 4.60 for fermentation which is a point for safety of lactic acid fermented foods, and be kept stable in redness color during 7 days of storage. However, 0.25% of anka rice obtained the highest in color scorces, which is suitable level for nham product.

碩士<br>國立臺灣大學<br>食品科技研究所<br>100<br>Rice bran impedes water penetration into the kernels, thus soaking is considered as an essential process for cooking to improve the palatability of brown rice. During soaking, water diffuses into the rice kernels while some materials leach out, both phenomena are functions of time and temperature. The rate of water absorption and the amounts of carbohydrates and proteins leached from rice kernels increased with an increase in soaking time and temperature. There was more than 3.5 fold increase in the diffusion coefficients of polished rice (2.84x10-10 - 1.32x10-9 m2/s) compared to those of brown rice (5.14x10-11 – 3.66x10-10 m2/s), indicating rice bran acted as a barrier for water diffusion into the center of rice kernels. Starch granules in rice endosperm are polygonal in shape, during the course of soaking the edges of the granules became less distinct and the granules appeared to be more rounded due to hydration and swelling, as observed by scanning electron microscopy. The texture and eating quality of cooked rice is strongly influenced by the degree of gelatinization, which is induced by hydration and heating. Soaking for extended time resulted in more water uptake by the kernel, and the resulted cooked rice had higher degree of gelatinization, higher digestibility, higher stickiness and lower hardness with poorer eating quality. Cooked rice stored at refrigerated temperature exhibited lower values in the degree of gelatinization and harder texture. For brown rice cooking, soaking at moderately high temperature (30-50°C) for less than 2 hours is recommended.

博士<br>國立屏東科技大學<br>食品科學系所<br>105<br>Rice, the foremost food crop, is a staple food for people around the world. Moreover, rice varieties, processing, cookeries and physicochemical properties presents various GI (Glycemic Index) values. Most rice varieties are classified as high-GI foods. According to researches, people who have high-GI diets may increase risk of obesity, type 2 diabetes, diabetic complications, cardiovascular disease and some cancers. Low-GI diets, however improve insulin sensitivity and blood lipid and blood glucose level. Therefore, it is important to pay close attention to postprandial blood glucose and GI value of food. In order to study GI value of food, we investigated different methods of measuring GI values and physicochemical properties of foods in this study: (1) evaluating accuracy of GI by three different blood sampling methods; (2) measuring glycemic response and GI with gluten protein, dextrin fiber or canola oil added in cooked rice; (3) comparing effects of different cookeries, storage temperatures and storage durations on GI of cooked rice. First, we compared three different blood sampling methods (based on capillary whole blood, capillary plasma and venous plasma, respectively) of glycemic response, IAUC (incremental area under the blood glucose response curve) and GI for steamed rice, rice porridge and rice that stored overnight. The results showed that rice porridge produced the highest mean GI and mean IAUC (99.3 ± 0.6 and 4008.6 ± 390, respectively), followed by steamed rice (92.1 ± 0.4 and 3710 ± 363, respectively), and then that stored overnight rice (90.7 ± 0.4 and 3677 ± 366, respectively). In terms of blood sampling method, venous plasma show higher precision and lower coefficient of variation (CV) of GI, IAUC and glycemic response than other sampling method. Secondly, rice mixed with gluten protein, dextrin fiber or canola oil was tested for GI values. Venous plasma blood sample was taken to observe glycemic effect of rice according to first investigation. In this study, we determined the dose-response and mixture interaction effects of gluten protein, canola oil, and dextrin fiber combined with a portion of white rice on glycemic response and GI. The results showed that white rice has a GI value of 93.8±2.8. Supplementation with various amounts of canola oil and dextrin fiber reduced the GI slightly, whereas gluten protein significantly (p < 0.05) reduced the GI from 93.8 to 84.9 and 83.1, respectively. Analysis of the interaction of gluten, lipids, and dextrin on GI by using three-way ANOVA revealed that significant effects on GI value were found with gluten (p < 0.01) and dextrin (p < 0.05). Moreover, adding a gluten protein and dextrin fiber mixture yielded a larger glycemic control effect than adding a lipid and dextrin fiber mixture did. In conclusion, Food processing supplements gluten protein with rice products may associated with a reduction in overall postprandial glycemic response and induced a lower GI in healthy people. Finally studying, we examined the glycemic response of white rice to determine the effects of storage temperature (-20°C, 0°C, and 4°C) and storage duration (1, 3, and 5 days). Results were compared with cooked white rice (control, 25°C). Measurements were performed on Days 1, 3, and 5 to test the glycemic index (GI), incremental area under curve (IAUC), and blood glucose response. The results showed that the mean GI was highest for the control (93.5 ± 3.6), followed by those for the -20°C (87.4 ± 3.1), 4°C (84.1 ± 2.8), and 0°C (84.1 ± 2.7) test foods (Day 1). The GI values differed significantly with the storage duration (p < 0.05). In conclusion, white rice stored at 0°C for 5 days has the lowest glycemic response. Moreover, control group (25°C) exhibited the highest GI. In recent years, food choice and eating habits have changed dramatically. Our findings may serve as a reference for developing fast-food or low-GI emerge and conform to nutrition and health concepts applied to production of rice products.

碩士<br>國立虎尾科技大學<br>生物科技系碩士班<br>106<br>In recent years, people began to focus on health and start eating healthy food, vinegar is made from rice, but most of the nutritional content was lost while milling rice, so this experiment use brown rice to make brown rice vinegar. Brown rice is unpolished rice, retaining bran, compared to ordinary rice, brown rice contains higher nutritional content. In this study, brown rice fermented into rice wine by using rice fungus and yeast. The fermentation method divided into two methods: one is raw material method, the raw material method use uncooked brown rice for alcohol fermentation; the other method is cooked material method. First, brown rice were cooked then start to alcohol fermentation, when the wine fermentation completed, acetic acid bacteria was added then turn wine into vinegar by acetic acid fermentation. In the process of fermentation into vinegar, rice wine diluted with water and then added acetobacter, this step is very easy to cause pollution, and the vinegar needs to be fermented at aerobic condition. Brown rice has rich of vitamins and phenolic compounds, these substances have antioxidant activity. Antioxidant analysis in this study, including DPPH radical scavenging activity, trolox equivalent antioxidant capacity, total flavonoids content determination, total phenolic content determination, determination of reducing power and determination of ferrous ion chelating ability. DPPH radical scavenging ability reach 90.43 % at a concentration of 0.5 times by cooked material method of JH fermentation for three weeks. In total equivalent antioxidant capacity reach 81.05 % at a concentration of 0.075 times by cooked material method of AB fermentation for three weeks. In total flavonoid content reach 0.41 mg (Quercetin) / g at a concentration of 1 times by raw material method of AB fermentation for one week. In total phenolic content reach 1.09 mg (GAE) / g at a concentration of 0.1 times by cooked material method of JH fermentation for three weeks.

碩士<br>國立海洋大學<br>食品科學系<br>91<br>The effects of shrimp chitosan and various chitosan hydrolysate products on the spore germination and cell proliferation of Bacillus cereus were investigated, and the application of chitosan on the preservation of cooked rice was further studied. Four strains of Bacillus cereus including the standard strain CCRC 10603, and three isolates (No.1, No. 2, and No. 3) from lunch box were tested. After 24 h incubation in nutrient broth (NB) containing 150 ppm chitosan with 95% deacetylation degree (DD95), the survivals for the strains of CCRC and No. 2 were reduced by 5.67 and 6.32 log CFU/mL, respectively, compared to the control; while no survival was detected for the strains of No. 1 and No. 3. Cellulase in the technical grade was used to degrade DD95. The hydrolysate from 10 h hydrolysis was demonstrated to have the strongest antibacterial activity. The low-molecular-weight chitosan (LMWC) and chitooligosaccharides were separated from this hydrolysate. The bacteriocidal activity against B. cereus for these products ranked in the decreasing order was DD95, followed by LMWC, then by chitooligosaccharides. Chitooligosaccharides at 150 ppm had little activity against B. cereus. The surface charges of B. cereus cell increased from the mid-exponential phase (5h) to the early stationary phase (9 h) but at the late-stationary phase (24 h) the charges decreased. After reaction with DD95 in NB for 30 min, the surface of the B. cereus cells with 9 h-age was coated with DD95 and this coating intensity increased with the increasing of time, as demonstrated by the scanning electronic microscopic observation. The D90 and D100 of these strains changed from 30.77 ~ 46.51 and 1.95 ~ 2.56 min in the control, respectively, to 4.68 ~ 7.91 and 0.72 ~ 0.80 min, respectively, in the presence of 80 ppm of DD95. The D90 and D100 of these strains in the presence of 80 ppm LMWC were 7.47 ~ 10.17 and 0.89 ~ 0.93 min, respectively. At 37oC and 18oC the addition of 2000 ppm DD95 could effectively reduce the spore germination in cooked rice; while the chitosan had little activity against the spore of B. cereus at 5oC. The spores gradually died-off in cooked rice for both control and experimental groups. Keyword: Bacillus cereus; Chitosan; Low-molecular-weight chiotsan (LMWC); Antibacterial activity; Cooked rice.

This Ph.D. research project targets Cooper Basin oil reservoirs of very low permeability (approximately 1mD) where injectivities required for water flooding are not achievable. However, the use of injection gases such as CO₂ would not have injectivity problems. CO₂ is abundant in the region and available for EOR use. CO₂ was compared to other CO₂-rich injection gases with a hydrocarbon content including pentane plus components. While the effect of hydrocarbon components up to butane have been investigated in the past, the effect of n-pentane has on impure CO₂ gas streams has not. One particular field of the Cooper Basin was investigated in detail (Field A). However, since similar reservoir and fluid characteristics of Field A are common to the region it is expected that the data measured and developed has applications to many other oil reservoirs of the region and similar reservoirs elsewhere. The aim of this Ph.D. project is to determine the applicability of CO₂ as an injection gas for Enhanced Oil Recovery (EOR) in the Cooper Basin oil reservoirs and to compare CO₂ with other possible CO₂-rich injection gases. The summarised goals of this research are to: • Determine the compatibility of Field A reservoir fluid with CO₂ as an injection gas. • Compare CO₂ to other injection gas options for Field A. • Development of a correlation to predict the effect of nC₅ on MMP for a CO₂- rich injection gas stream. These goals were achieved through the following work: • Extensive experimental studies of the reservoir properties and the effects of interaction between CO₂-rich injection gas streams and Field A reservoir fluid measuring properties related to: • Miscibility of the injection gas with Field A reservoir fluid • Solubility and swelling properties of the injection gas with Field A reservoir fluid • Change in viscosity-pressure relationship of Field A reservoir fluid due to addition of injection gas • A reservoir condition core flood experiment • Compositional simulation of the reservoir condition core flood to compare expected recoveries from different injection gases • Development of a set of Minimum Miscibility Pressure (MMP) measurements targeted at correlating the effect of nC₅ on CO₂ MMP. The key findings of this research are as follows: • Miscibility is achievable at practical pressures for Field A and similar reservoir fluids with pure CO₂ or CO₂-rich injection gases. • For Field A reservoir fluid, viscosity of the remaining flashed liquid will increase at pressures below ~2500psi due to mixing the reservoir fluid with a CO₂-rich injection gas stream. • Comparison of injection gases showed that methane rich gases are miscible with Field A so long as a significant quantity of C₃+ components is also present in the gas stream. • There is a defined trend for effect of nC₅ on MMP of impure CO₂. This trend was correlated with an error of less than 4%. • Even though oil composition is taken into account with the base gas MMP, it still affects the trend for effect of nC₅ on MMP of a CO₂-rich gas stream. • An oil characterisation factor was developed to account for this effect, significantly improving the results, reducing the error of the correlation to only 1.6%. The significance of these findings is as follows: • An injection pressure above ~3000psi should be targeted. At these pressures miscibility is achieved and the viscosity of the reservoir fluid injection gas mix is reduced. • CO₂ should be compared to gases such as Tim Gas should after considering the cost of compression, pipeline costs and distance from source to destination will need to be considered. • The addition of nC₅ will reduce the MMP and increase the recovery factor, however the cost of the nC₅ used would be more than the value of increased oil recovered. • The developed correlation for the effect of nC₅ on impure CO₂ MMP can be used broadly within the limits of the correlation. • Further research using more oils is necessary to validate the developed oil characterisation factor and if successful, using the same or similar method used to improve other correlations.<br>http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1369016<br>Thesis (Ph.D.) -- University of Adelaide, Australian School of Petroleum, 2009.