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Journal of Applied Sciences
  Year: 2011 | Volume: 11 | Issue: 3 | Page No.: 535-541
DOI: 10.3923/jas.2011.535.541
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Research on Application and Rehydration Rate of Vacuum Freeze Drying of Rice

Kuang-Cheng Yu, Chien-Cheng Chen and Pei-Cheng Wu

Global warming has become more and more serious nowadays. It leads to abnormal climates and the increasing frequency of natural disasters such as draughts or floods and cause poor harvests of many crops. For the Orientals, rice is one of their main foods. To ensure the benefit of grain storage, this study proposed the vacuum freeze drying method to research the rice storage, prolonging the food storage time and maintaining its original flavor and nutrients. The drying mode was able to maintain the color, flavor and taste of food and had the features of lightweight and good rehydration. The vacuum freeze-drying was a method integrating the vacuum, freeze and drying technologies to process food. The vacuum freeze drying principle was utilized to dehydrate the rice. Four different procedures and methods were used in the process of vacuum freeze-drying. The rehydration experiment was then carried out to recover the original moisture content and taste of rice within the same time period. The results obtained were analyzed by the statistical methods to discuss the effects of different freeze drying methods on the rice rehydration rate. The experimental results indicated that during freeze drying, the rice with a slower heating rate in shelf heating produced a better water absorption rate and taste performance.
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How to cite this article:

Kuang-Cheng Yu, Chien-Cheng Chen and Pei-Cheng Wu, 2011. Research on Application and Rehydration Rate of Vacuum Freeze Drying of Rice. Journal of Applied Sciences, 11: 535-541.

DOI: 10.3923/jas.2011.535.541






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