Kinetics of Dimensional Changes in Glutinous Rice at Different Rice-Water Ratio and Soaking Time

White glutinous or sticky rice must be soaked in water before cooking to gelatinize its starch. There has been limited work into the dimensional changes of soaked glutinous rice, owing to differences in rice-to-water ratios and soaking times. The objective of this work is to investigate the kinetics of these dimensions' changes during a range of ratios and soaking times. Cultivar Siding glutinous rice was used for this work. The work varied the glutinous rice-water ratios A, B, and C and soaking times to determine changes in length, width, thickness, equivalent diameter, surface area, and projected area of glutinous rice. The results showed that the soaked glutinous rice in condition C had the highest increment in dimensional changes compared to conditions A and B. The kinetics of dimensional changes in glutinous rice during soaking at room temperature were also investigated. The Page model accurately predicted the dimensions changes of soaked glutinous rice in condition C, with the highest R² value of length (0.9527), width (0.9881), thickness (0.9945), equivalent diameter (0.9761), and projected area (0.9603) compared to other conditions. This suggests that the Page model is useful for predicting the dimensions of soaked glutinous rice at any time.