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2013 (Vol. 5, Issue: 04)
Article Information:

Process Optimization and its Impacts on Physical Properties of Instant Rice

Meihua Huang and Guoqing He
Corresponding Author:  Guoqing He 

Key words:  Instant rice, physical properties, process optimization, soaking condition, , ,
Vol. 5 , (04): 464-468
Submitted Accepted Published
December 13, 2012 January 19, 2013 April 15, 2013

In order to develop production technology of instant rice, this study was undertaken with the soaking and processing conditions to improve the quality of instant rice. Soaking temperature, soaking time and adding amount of water were all investigated to select the optimal soaking condition by measuring water absorption and moisture content. Pseudo-level method of L9 (34) orthogonal design tests were adopted to optimize the cooking process by physical properties mainly including hardness, adhesiveness and moisture content. Results showed that physical properties had significant linear relationship with three processing factors by multiple linear regressions and the optimal cooking process was maintaining pressure at 80 KPa for 4 min and stewing rice for 15 min.
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  Cite this Reference:
Meihua Huang and Guoqing He, 2013. Process Optimization and its Impacts on Physical Properties of Instant Rice.  Advance Journal of Food Science and Technology, 5(04): 464-468.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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