2013•Food ScienceRequires access
Effect of Different Drying Methods on the Quality of Instant Rice
Zheng Zhi, Zhang Jian-zhu, Shaotong Jiang
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Abstract
The effects of three drying methods such as hot air drying,microwave drying and vacuum-freeze drying on rehydration time,rehydration rate,surface microstructure,internal structure,and sensory and physiochemical parameters of instant rice were investigated.The optimal drying parameters were found to be 60℃and 120 min for hot-air drying,450 W and 25 min for microwave drying,and 60℃and 15 h vacuum-freeze drying.SEM observation showed regular surfaces of vacuum- freeze dried rice with less cracks and compact,homogeneous gaps and the most beneficial microstructure for rehydration; a rehydration rate of 3.4 and better sensory quality compared to instant rice dried by two other methods was obtained after rehydration for 5 min.