Moisture content prediction of dried cooked rice during drying, preservation, and water sorption
2016
Koide, S. (Iwate University, Morioka (Japan). Faculty of Agriculture) | Orikasa, T. | Koide, F. | Muramatsu, Y. | Tagawa, A.
In this study, moisture content changes in cooked rice during hot air drying, equilibrium moisture contents (EMCs) of dried cooked rice at various temperature and relative humidity conditions, and moisture content changes in dried cooked rice during water sorption were investigated and predictions were made for each course of moisture content. Results showed that the exponential model was applicable in describing the moisture content changes in cooked rice during hot air drying, and the calculated drying rate constant had Arrhenius type temperature dependency. The EMC of dried cooked rice, which is considered an important index for preservation, fitted the GAB model with high accuracy. It was also found that the moisture content changes in dried cooked rice during water sorption could be predicted by Page's equation. In addition, sensory test of cooked rice that is made from dried cooked rice (dried cooked rice was rehydrated by water sorption at 40degC for 30min, followed by microwave heating at 500W for 1min) indicated no significant difference (p>0.05) in taste compared to that of the reference.
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