| 干燥方法对营养强化方便米饭复水性的影响 |
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| 引用本文： | 佟月英,孙永海,石晶.干燥方法对营养强化方便米饭复水性的影响[J].农业机械学报,2003,34(2):54-57. |
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| 作者姓名： | 佟月英 孙永海 石晶 |
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| 作者单位： | 吉林大学生物与农业工程学院,130025,长春市 |
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| 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 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。真空冷冻干燥是最适合的营养强化方便米饭干燥方法。
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| 关 键 词： | 食品加工技术 方便米饭 复水性 图像分析 |
| 修稿时间： | 2002年1月28日 |
Effects of Drying Methods on Reconstituability of Instant Rice with Intensified Nutrition |
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| Tong Yueying,Sun Yonghai,Shi Jing.Effects of Drying Methods on Reconstituability of Instant Rice with Intensified Nutrition[J].Transactions of the Chinese Society of Agricultural Machinery,2003,34(2):54-57. |
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| Authors: | Tong Yueying Sun Yonghai Shi Jing |
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| Institution: | Jilin University |
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| Abstract: | 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. |
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| Keywords: | Food processing technology Instant rice Reconstituability Image analysis |
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