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The quality improvement of quick-cooking rice by freezing and microwave techniques.

[In Thai. / En thai.]

Author(s) : NARKRUGSA W., THUNYAWANITH S.

Type of article: Article

Summary

The quality improvement of quick-cooking rice by freezing and microwave techniques was studied using Khao-dog-mali 105 rice (low amylose content) and Khao-ta-hang rice (high amylose content). The process comprises 3 steps. Firstly, the rice is gelatinized by cooking in a steam tunnel. Secondly, the cooked rice is frozen at -20°C for 6 hours, thawed at room temperature for 1 hour, and then gelatinization of the frozen rice is enhanced and the moisture content is reduced by using a microwave tunnel. Finally, the rice is dried in a hot-air oven.

Details

  • Original title: [In Thai. / En thai.]
  • Record ID : 2006-1326
  • Languages: Thai
  • Source: J. natl. Res. Counc. Thail. - vol. 37 - n. 2
  • Publication date: 2005/07

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