Search

In order to establish the underlying structure-dependent principles of instant cooking rice, a detailed investigation was carried out on rice kernels that were processed in eight different manners. Milling, parboiling, wet-processing and extrusion were applied, with and without a subsequent puffing treatment. The mesostructure of the rice kernels was examined by DSC and XRD, and the microstructure by μ-CT. Hydration behaviour during cooking was studied by MRI in a real-time manner. Based on simple descriptive models, three different classes of cooking behaviour can be discerned. The water ingress profiles during cooking of these three classes matched well with simulations from a model that was based on water demand of the starch mass and the porous microstructure of the kernels. Thus a clear correlation between meso/microstructure of a rice kernel and the cooking behaviour has been established.

We have developed a laboratory-on-a-chip microarray system based on nanolitre-capacity wells etched in silicon. We have devised methods for dispensing reagents as well as samples, for preventing evaporation, for embedding electronics in each well to measure fluid volume per well in real-time, and for monitoring the fluorescence associated with the production or consumption of NADH in enzyme-catalysed reactions. Such reactions can be found in the glycolytic pathway of yeast. We describe the design, construction and testing of our laboratory-on-a-chip. We also describe the use of these chips to measure both fluorescence (such as that evidenced in NADH) as well as bioluminescence (such as evidenced in ATP assays). We show that our detection limit for NADH fluorescence is 5 micro m with a microscope-based system and 100 micro m for an embedded photodiode system. The photodiode system also provides a detection limit of 2.4 micro m for ATP/luciferase bioluminescence.