Earticle

초록

영어

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.

목차

Abstract
 서론
 재료 및 방법
  재료
  흰쌀죽의 제조
  흰쌀죽의 동결 중 내부온도변화
  동결건조
  동결건조 쌀죽의 미세구조 관찰
  동결건조 쌀죽의 물성 및 재수화 동결건조 쌀죽의 조직감 측정
  수화복원율
 결과 및 고찰
  동결 온도에 따른 흰쌀죽의 내부온도변화
  동결건조 흰쌀죽의 미세구조
  동결건조 쌀죽 및 수화복원된 동결건조 쌀죽의 물성
  흰쌀죽의 수화복원력
 요약
 문헌

키워드

저자

• 고소미 [ Somi Koh | 목포대학교 ]
• 임종환 [ Jong-Whan Rhim | 목포대학교 ]
• 김정목 [ Jeong-Mok Kim | 목포대학교 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664