Abstract
The creep behaviors for “Dangos, ” which were prepared with various particle sizes of glutinous rice powder and were stored at 0°C for 1 and 24 h, were measured in the temperature range of l0°C through 55°C. The temperature dependences of shift factor, aT, when the master curves at 25°C were drown up, showed that the viscoelastic behavior of “Dangos” was the WLF (Williams-Landel-Ferry) type. The apparent activation energy, ΔHa, of “Dango” prepared with 150-200 mesh rice powder was maximum and the fractional free volume, f0, of that was minimum. The values of ΔHa for “Dangos” stored for 24 h were larger and the values of f0 were smaller than those for 1 h. From these results, it was suggested that “Dango” prepared with 150-200 mesh powder possessed the finest packed structure, and the structure became tougher by storage for longer time.
