찰흑미와 일반찰벼 쌀알의 물리적 특성을 비교한 결과 무게와 길이, 길이와 폭의 비율, 부피는 찰흑미가 더 높았으나 폭과 밀도는 두 시료 모두 비슷하였다. 찰흑미와 일반찰벼 쌀알을 침지온도($20{sim}50^{circ}C$)에서 40분 동안 침지하면서 일정시간별로 꺼내어 수분흡수량을 조사한 결과 40분까지 계속적인 증가를 보였으며, 수분흡수속도상수($k_0$)는 침지온도가 증가할수록 수분흡수속도상수($k_O$)는 찰흑미와 일반찰벼 모두 증가하였는데 $20^{circ}C$에서는 찰흑미($0.0090;min^{-1/2}$)와 일반찰벼($0.0108;min^{-1/2}$)는 비슷하였으나 $50^{circ}C$에서는 찰흑미($0.0252;min^{-1/2}$)가 일반찰벼$(0.034;min^{-1/2})$보다 더 낮게 나타났다. $4^{circ}C$에서 침지한 두 시료의 수분흡수속도상수는 찰흑미가 $0.033;min^{-1/2}$, 일반찰벼는 $0.058;min^{-1/2}$으로 찰흑미가 약 2배 정도 더 느리게 수분을 흡수하였고, 쌀알의 경도감소속도($-k_h$) 또한 찰흑미($0.022;min^{-1}$)가 일반찰벼($0.048;min^{-1}$)보다 약 2배 정도 더 느리게 감소함을 볼 수 있었다.
This study was comparised physical properties of waxy black rice and waxy rice. In case of physical properties of kernels, weight, length, length/width ratio and volume of waxy black rice were higher than those of waxy rice but width and density were very similar. Moisture gain of kernels of waxy black rices was increased continuously to 40 min. at various soaking temperatures ($20{sim}50^{circ}C$) and the water uptake rate constants ($k_0$) of waxy black rices during storage at $20{sim}50^{circ}C$ were also increased. The water uptake rate constant ($k_0$) of waxy rice ($0.058;min^{-1/2}$) was the more fast than that of waxy black rice ($0.033;min^{-1/2}$) during storage at $4^{circ}C$. Also hardness reduced rate constant($-k_0$) of waxy rice ($0.048;min^{-1}$) were the more fast than that of waxy black rice ($0.022;min^{-1}$) about two times.
