아끼바레 및 밀양 23호의 수화 및 취반속도를 비교하였다. 수화속도는 $10{sim}40^{circ}C$ 범위에서 무게증가로서 측정한 결과, 수화시간의 평방근의 비례하였다. 확산 계수는 Arrhenius 방정식으로 표시되었다. 아끼바레의 확산계수는 $3.151{ imes}10^{-3}exp(-4000/RT)$, 밀양 23호는 $5.853{ imes}10^{-3}exp(-5700/RT)$로 표시될 수 있었다. 취반속도는 밀양 23호가 아끼바레보다 빨랐으며 취반활성화에너지는 $90{sim}100^{circ}C$에서 밀양 23호가 아끼바레보다 다소 높았다. 밥의 조직특성은 밀양 23호의 부착성이 아끼바레보다 높았고, 아밀로 그라프의 점도도 밀양 23호가 높았다.
The hydration and cooking rate of two rice varieties, Akibare (Japonica) and Milyang 23 (Indica), were investigated in terms of mathematical rate equations. The hydration rate at temperatures of $10{sim}40^{circ}C$ was examined by weighing method. The absorption of liquid water by rice grain was directly proportional to the square root of the hydration time. The diffusion coefficient was given by the Arrhenius relation : $D=3.151{ imes}10^{-3}exp;(-4000/RT)$ for Akibare and $D=5.853{ imes}10^{-3}exp;(-5700/RT)$ for Milyang 23. Milyang 23 was cooked at a faster rate than Akibare. The activation energies for cooking were in the range of 18 000 cal/mole at $90{sim}100^{circ}C$ and 9,000cal/mole at $100{sim}120^{circ}C$. However, Milyang 23 showed slightly higher activation energy of cooking at $90{sim}100^{circ}C$. Adhesiveness and amylograph viscosities at all reference points for Milyang 23 were higher than those for Akibare.
