「烹煮」為米豆系列產品製造之重要加工步驟，本試驗利用不同加熱溫度(100、110和121°C)探討米豆物性、品質、質地及構造變化之影響，並以「水分含量」及「相對硬度」為烹煮品質判定之重要指標因素，並藉由動力學模式的試驗設計，評估烹煮吸水速率、相對硬度及活化能，並常適計算所需之烹煮條件。試驗結果如下：米豆在烹煮過程中，其吸水率、體積膨脹率、固形物溶出率隨著烹煮溫度提高及時間延長而呈增加趨勢，吸水速率常數由100°C，1.97 × 10^(-2) (min^(-1))提高至121°C，1.06 × 10^(-1) (min^(-1))。利用Arrhenius equation可求出米豆吸水之活化能為97.57 kj/mole。另以相對硬度達12%時可求出t = 1 × 10^37 T^(-17.85) (t為時間，T為溫度)之方程式，可推算出所需不同溫度及時間，有助於米豆烹煮條件之掌控。在微細構造方面，烹煮會使種皮表層及內層紋路漸呈模糊，子葉內部橢圓形顆粒物變成不規則顆粒狀。在蛋白質染色切片觀察中，子葉細胞因烹煮有膨脹現象，但也因高溫烹煮，細胞壁破損導致蛋白質、多醣物流失，呈現結構較鬆散及質地軟化的現象。

Cooking is an important step for rice bean products during processing. This study used different thermal processing temperatures (100, 110, and 121°C) to examine the influences on the physical properties, quality, texture and the microstructure of rice bean. “Moisture content” and “relative hardness” are the important index factors that determine cooking conditions and quality of rice beans. The study also used the experimental design of kinetic models to estimate the hydration rate, relative hardness and active energy and also tried to calculate the required cooking conditions. The research results showed that the water absorption, ratio of volume swelling and solid loss ratio of rice bean remained an increasing trend along with increasing cooking temperatures and time. The hydration rate constant increased from 1.97 × 10^(-2) (min^(-1)) at 100°C to 1.06 × 10^(-1) (min^(-1)) at 121°C. The Arrhenius equation was used and the active energy of water absorption was calculate as 97.57 kJ/mole. When the relative hardness reached 12%, the cooking conditions model of rice bean could be calculated as t = 1 × 10^37 T^(-17.85) (t = time, T = temperature), which could be used to calculate the required cooking temperatures and time. The results are beneficial for controlling the cooking conditions of rice bean. On the microstructure of rice bean, cooking made the lines between the outside and inside seed coat blurred. In the cotyledon, the oval particles became irregular. On the inspection of stained protein micro section, the cotyledon cells swelled during cooking, but due to the high temperature, the cell wall damaged, resulting in loss of protein and polysaccharide, which loosened the structure and softened the texture.