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Document IIF

Effets de la congélation par champs magnétiques statiques sur le riz frit préparé à base d'amidon comme aliment de base.

Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods.

Auteurs : LONG Y., ZHANG M., MUJUMDAR A. S., LIN J.

Type d'article : Article de la RIF

Résumé

Magnetic fields are a new food-processing technology, with application in freezing, refrigeration, thawing, and preservation. In this work, the effects of static magnetic field (SMF) on freeze-thaw behavior, water distribution, retrogradation, and quality of fried rice are investigated. Results from the freezing curve show freezing time of fried rice during 2 mT treatment is the shortest, followed by 5 mT. Over a number of freeze-thaw cycles (FTC), the retrogradation enthalpy, relative crystallinity, and short-range ordered degree increased, while the application of the SMF can alleviate these processes. Changes in texture properties of samples treated by SMF are the significantly delayed in comparison with 0 mT, especially the adhesiveness index. The color and flavor of fried rice also show a delay downward trend. Therefore SMF can improve the quality of fried rice. The static magnetic field freezing method is appropriate for the actual production of frozen fried rice.

Documents disponibles

Format PDF

Pages : 164-174

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods.
  • Identifiant de la fiche : 30032466
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
  • Date d'édition : 09/2024
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2024.05.022

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