취반온도가 밥의 저장($4^{circ}C$, 72시간)중 노화속도에 미치는 영향을 조사하였다. 취반온도($100{sim}120^{circ}C$)가 올라갈수록 밥의 노화속도는 감소하였다. 노화시간 상수(속도상수의 역수)는 $110^{circ}C$ 및 $120^{circ}C$에서 취반한 밥이 $100^{circ}C$의 밥보다 각각 1.2 및 1.5배 큰 값을 보였다. 취반온도가 올라갈수록 밥의 저장중 노화될 수 있는 물질의 양 및 노화된 물질의 양은 모두 감소하였다.
The effect of cook temperatures, 100-$120^{circ}C$, on firming rate of cooked rice stored at $4^{circ}C$ for 72 hours was studied. The cook temperatures had a definite effect in retarding the firming rate of cooked rice. The time constants, reciprocal of firming rate constants, of cooked rice cooked at $110^{circ}C$ and $120^{circ}C$ were 1.2 and 1.5 times greater, respectively, than that at $100^{circ}C$. The total material available for crystallization and the Portion of material that durings storage were decreased as the cook temperature increased.
