2021-01-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/679660Germinated rice is made from rice paddy or brown rice with seed activity soaked in water at 37°C for 23 to 32 hours, so that the rice embryo grows a bud of 0.05 to 0.1 cm. During the germination period, the enzymes begin to activate, and the high nutritional value components will be greatly enhanced. Parboiling process is a hydrothermal treatment, including soaking, steaming, and drying. Soaking is a hydration process, and diffusion dominates the water absorption of rice, so that water can pass through the rice husk and bran layer and reach the rice grains. Steaming is an irreversible gelatinization step, and the cooking conditions (temperature, pressure and time) will cause differences in the degree of gelatinization. Drying is the diffusion of water from the endosperm through the bran and rice husk to the surrounding environment to remove water to achieve the purpose of preservation. The relationship between the moisture content and the moisture absorption time of rice during the soaking (or drying) process can be analyzed and discussed by mathematical models. Such a model is called hydration (or drying) kinetics. This project intends to use domestic japonica rice as the material. The rice grains and brown rice are respectively used to germinate and then parboiling, to explore the combination of two processing procedures for enhancing the nutritional value of rice. Operating conditions, physicochemical property analysis, chemical kinetic analysis, and expect to produce new rice products and extend the application of domestic rice.Germinated rice; Parboiled rice; Parboiling