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Experimental assessment of freezing and storage treatment of consumption rice.

Doswiadczalna charakterystyka zamrazalniczej obróbki i przechowywania ryzu konsumpcyjnego.

Author(s) : DOMIN M., KLUZA F., KOZLOWICZ K.

Type of article: Article

Summary

The cooking, freezing and thawing methods of rice for consumption in terms of its sensory acceptability were assessed. After storage the samples were subjected to microwave, immersion and natural air convection thawing. After thawing, the organoleptic quality was assessed performed using a five-point scale to score appearance, flavor, aroma, color and texture.

Details

  • Original title: Doswiadczalna charakterystyka zamrazalniczej obróbki i przechowywania ryzu konsumpcyjnego.
  • Record ID : 30011218
  • Languages: Polish
  • Source: Chlodnictwo - vol. 48 - n. 3
  • Publication date: 2013/03

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