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Various sterilization temperatures(110℃, 120℃, 130℃) and air volumes(air; 31 ml, half vacuum; 13 ml, vacuum; -0.7 ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resultng from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at 130℃ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. α degree of rice became higher with the increase of sterilization temperature, but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at 130℃. Intact degree was much Niger in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at 130℃.
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