Histological Changes of Cooked Rices by Electric Regular Cooker and Electric Pressure Cooker* Mariko ONISHI (HAMANO)**, Ichiro SHOJI*** and Humio KURASAWA*** ** Ichinomiya Women's Junior College, Ichinomiya, Aichi 491 *** Faculty of Domestic Scienceș Koriyama Women's University, Koriyama, Fukushima 963 Studies of Science of Cooking of Rice and Starch (Part 15) 61
Fig. 1. A longitudinal section of cooked rice by pressure cooker Outer part of cooked rice grain. (1) x 40, (2) x 200.
Fig. 2. Transversal section of cooked rices by regular cooker and pressure cooker Center part of cooked rice grain, x 40. (1) Regular cooker, a center of cooker. (2) Regular cooker, a circumference of cooker. (3) Pressure cooker, a center of cooker. (4) Pressure cooker, a circumference of cooker.
Fig. 3. Transversal section of cooked rices by regular cooker and pressure cooker Center part of cooked rice grain, x 200. (1) Regular cooker, a center of cooker. (2) Regular cooker, a circumference of cooker. (3) Pressure cooker, a center of cooker. (4) Pressure cooker, a circumference of cooker.
Fig. 4. Transversal section of cooked rices by regulai cooker and pressure cooker Outer part of cooked rice grain, x 200. (1) Regular cooker, a center of cooker. (2) Regular cooker, a circumference of cooker. (3) Pressure cooker, a center of cooker. (4) Pressure cooker, a circumference of cooker.
9) M. S. Buttrose: Naturwissenschaften, 49, 307 (1962) 10) T. Hayakawa, S. W. Seo and I. Igaue: J. Jpn. Soc. Starch Sci., 27, 173 (1980) 13) B. O. Juliano: Rice, Chemistry and Technology, Am. Assoc. Cereal Chem., Saint Paul, Minnesota, 62 (1985)