Measuring Size-Dependent Enthalpy Alterations in Dry Milled White Rice via Bomb Calorimetry

William B. Wang^1, , Alex Dezieck² and Bai-Jing Peng³

¹Upper School, Taipei American School, Taipei 111, Taiwan (R.O.C)

²Upper School Science Department, Taipei American School, Taipei 111, Taiwan (R.O.C)

³School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan (R.O.C)

Cite this paper:
William B. Wang, Alex Dezieck and Bai-Jing Peng. Measuring Size-Dependent Enthalpy Alterations in Dry Milled White Rice via Bomb Calorimetry. Journal of Food and Nutrition Research. 2022; 10(1):74-80. doi: 10.12691/jfnr-10-1-10

Abstract

Rice is a customary food product that is often processed for various uses via milling procedures. This study uses dry milled white rice to find correlations between grinding time, temperature changes during the grinding process, and the enthalpy of combustion of ground white rice. White rice grains were ground in a blender or by hand and were combusted in a bomb calorimeter at various constant size ranges. It was discovered that as grinding time was increased, the temperature change of the white rice in the blender was also increased, while the enthalpy of combustion of the white rice particles was decreased. It can be inferred that the enthalpy of white rice was partially lost due to the production of heat from the collision of white rice during the grinding process. Hence, it is plausible that excess rice milling could lead to unforeseen issues such as food crises when performed on a large scale.

Keywords:
size dependence enthalpy alteration white rice dry milling bomb calorimetry

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