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KMID : 0380620110430040509
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.509 ~ p.512
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Effect of Freezing Temperature on the Rehydration Properties of Freeze-Dried Rice Porridge
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Koh So-Mi
Rhim Jong-Whan
Kim Jeong-Mok
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Abstract
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To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of ?20, ?40, and ?70oC. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at ?20oC compared with that frozen at ?40 and ?70oC. In contrast, quick frozen products at ?70oC had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.
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KEYWORD
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Freeze-dried rice porridge, freezing temperature, freezing rate, rehydration rate, mechanical properties
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