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Riz cuit : conditions d'entreposage à basse température et sous forme surgelée basées sur la viscoélasticité, les cristaux de glace et l'évaluation sensorielle.

Low-temperature and frozen storage conditions for cooked rice based on viscoelasticity, ice crystal and sensory evaluation.

Auteurs : HASHIMOTO R., ISHIKAWA C., IKEDA G., et al.

Résumé

The optimum low temperature and frozen conditions are presented based on the artificial neural network analysis between measured viscoelastic properties of cooked rice and sensory evaluations for ordinary adults as well as the aged. For maintaining the "preference" felt by adults, the temperature conditions for one-day and long-term storage were demonstrated to be above 15 °C and below -25 °C, respectively. Ice crystals within a kernel of cooked rice were distributed at both inter- and inner-cellular spaces, showing relatively large crystals in the central portion during frozen storage at -5 °C. Then the characteristic preferences of adults and the aged for cooked rice were revealed by artificial neural network analysis based on the results of the sensory evaluation. These results demonstrated that the models were useful for predicting "preference" for each group based on the measured parameters such as viscoelastic properties and scores of sensory evaluation for cooked rice.

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Détails

  • Titre original : Low-temperature and frozen storage conditions for cooked rice based on viscoelasticity, ice crystal and sensory evaluation.
  • Identifiant de la fiche : 2004-2342
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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