쌀의 취반에 대한 기작을 아끼바레(도정도,50%,70% 및 90%)를 이용하여 연구하였다. 취반(취반온도 $90^{circ}-120^{circ}C$)후 밥알의 hardness는 Texturometer로 측정하였다. 취반속도는 1차 반응의 식으로 표시될 수 있었으며, 취반온도 $90^{circ}-120^{circ}C$사이의 온도 계수는 2 이었다. 취반의 활성화 에너지는 $100^{circ}C$이하에서는 약 17,000cal/mole, $100^{circ}C$ 이상에서는 약 9,000cal/mole이었다. 쌀의 도정도 및 쌀의 취반전 침지시간은 활성화 에너지에 영향을 주지 않았으나, 반응속도 상수는 도정도가 높아질수록 증가하였고 취반시간은 반대로 감소하였다. 쌀의 취반과정은 다음의 두 기작으로 설명할 수 있었다. 즉 취반온도는 $100^{circ}C$이하에서는 쌀의 성분 및 물에 의한 화학반응이, 취반온도 $100^{circ}C$이상에서는 취반된 부분으로부터 취반되지 않은 부분(즉 반응이 진행되고 있는 부분)으로의 물의 확산속도가 취반속도를 제한하였다.
The mechanism of cooking rice was investigated using a japonica type rice variety, Akibare, of 50%, 70% and 90% polishing degrees. The hardness of rice cooked at various cooking temperatures ($90^{circ}-120^{circ}C$) was measured with a Texturometer. The cooking rate followed the equation of a first-order reaction. The reaction rate constants were in the increasing order of 50%, 70% and 90% polished rice. The temperature coefficient of the reaction rate constant at cooking temperatures of ($90^{circ}-100^{circ}C$) was about 2 in all rice samples. The activation energies of cooking at temperatures below $100^{circ}C$ and above $100^{circ}C$ were about 17,000 and 9,000 cal/mole, respectively. The polishing degrees and water soaking time of rice did not affect the activation energy of cooking; however, the lower polishing degrees and shorter soaking increased the cooking time The experimental results suggested that the cooking process of rice comprises two mechanisms: At temperatures below $100^{circ}C$ the cooking rate is controlled by the reaction rate of rice constituents with water, and at temperatures above $100^{circ}C$, it is controlled by the rate of diffusion of water through the cooked portion (or layer) toward the interface of uncooked core in which the reaction is occurring.
