Vacuum Freeze-drying Processing of Instant Rice

doi:10.7506/spkx1002-6630-201024031

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 147-150.doi: 10.7506/spkx1002-6630-201024031

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Vacuum Freeze-drying Processing of Instant Rice

ZHOU Guo-yan，WANG Ai-min，HU Qi-wei，CAO Bin-hong，SANG Ying-ying

Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China

Received:2010-07-04 Online:2010-12-25 Published:2010-12-29
Contact: ZHOU Guo-yan E-mail:efly_snow@163.com

Abstract

Abstract:

In this study, the processing parameters of vacuum freeze-drying for instant rice were explored. The slow frozen and the rapid frozen rates were analyzed and compared. Results indicated that the optimal processing parameters for vacuum freeze-drying of instant rice were primary stage freezing temperature of －50 ℃, freezing time of 1.5 h; drying temperature of －20 ℃, frozen time of 8 h; second stage drying temperature of 50 ℃, frozen time of 5.5 h; final stage frozen temperature of －50 ℃, frozen time of 1.5 h; the vacuum pressure of 10 Pa. Results indicated that rapid frozen could provide higher product quality based on the analysis of comprehensive quality and nutritional components.

Key words: instant rice, vacuum freeze-drying, freeze-drying curve, frozen rate

CLC Number:

TS213.3

ZHOU Guo-yan，WANG Ai-min，HU Qi-wei，CAO Bin-hong，SANG Ying-ying. Vacuum Freeze-drying Processing of Instant Rice[J]. FOOD SCIENCE, 2010, 31(24): 147-150.

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Vacuum Freeze-drying Processing of Instant Rice

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