Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Table 1

Drying kinetic rate constant of black glutinous rice during superheated steam treatment.

Rice sample	Temperature of superheated steam (°C)	k ()	RMSE	r^2
Uncooked	250	0.0301 ± 0.00^d	0.0806	0.9273
Uncooked	300	0.0744 ± 0.00^a	0.0980	0.9745
Precooked	250	0.0449 ± 0.00^c	0.0501	0.9602
Precooked	300	0.0596 ± 0.00^b	0.0508	0.9834

^a–dMeans with different letters in each column are significantly different ().