摘要
对常见几种干燥方法对营养强化方便米饭复水性的影响进行了图像分析和对比试验。试验结果表明 :经真空冷冻干燥方法处理的方便米饭 ,米粒内部结构疏松、多孔 ,易于水分的浸入 ,其复水时间明显短于微波热风干燥米饭的复水时间。
In this paper, the effects of some traditional drying methods on the reconstituability of instant rice with intensified nutrition were investigated by means of rice image analyses and experiments. The results show that the internal structure of the rice dried by vacuum freeze drying appears to be porous, hygroscopic and spongy. The reconstituted time of dried rice by vacuum freeze drying is evidently shorter than that by microwave or hot air drying. Vacuum freeze drying is a low temperature operating, which is suitable for instant rice with intensified and heat sensitive nutrition.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2003年第2期54-57,共4页
Transactions of the Chinese Society for Agricultural Machinery
关键词
食品加工技术
方便米饭
复水性
图像分析
Food processing technology, Instant rice, Reconstituability, Image analysis
