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KMID : 1024420140180040366
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Food Engineering Progress
2014 Volume.18 No. 4 p.366 ~ p.373
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Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice
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Jang Min-Young
Min Sang-Gi
Cho Eun-Kyung
Lee Mi-Yeon
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Abstract
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The effects of freezing and thawing rates on the physicochemical properties of rice were investigated to improvethe quality of frozen rice as a home meal replacement product. Cooked rice was frozen by an individual quick-freezing (IQF) system at -45oC or by a conventional freezing (CF) system at -24oC. The frozen rice was thenthawed using a microwave oven with multiple output powers of 200, 600 and 1000W. The quality of rice was eval-uated by the water content, color and the textural properties of hardness and adhesiveness. In addition, the internalmicrostructure of the rice grain was observed by scanning electron microscope. Results showed that rice thawed by600W of microwaves contained lower water content and had harder textures than those treated with 200 or 1000W.Lightness and redness of rice was increased by the freezing-thawing process, whereas yellowness decreased. Thetotal color difference of individual quick-frozen rice was lower than conventional frozen rice. Microstructure imagingshowed the thawed rice contained a crack in the core of the grain. Moreover, the large pore may occur with the1000W microwave. High freezing and thawing rates seemed to improve the quality of frozen rice. However, usingmore than 600W of microwaves leads to the hardening of texture or porous structures in the rice.
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KEYWORD
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Home meal replacement, Rice, Individual quick freezing, Microwave
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