![]() ![]() The results obtained were analyzed by the statistical methods to discuss the effects of different freeze drying methods on the rice rehydration rate. The rehydration experiment was then carried out to recover the original moisture content and taste of rice within the same time period. Four different procedures and methods were used in the process of vacuum freeze-drying. ![]() The vacuum freeze drying principle was utilized to dehydrate the rice. The vacuum freeze-drying was a method integrating the vacuum, freeze and drying technologies to process food. The drying mode was able to maintain the color, flavor and taste of food and had the features of lightweight and good rehydration. To ensure the benefit of grain storage, this study proposed the vacuum freeze drying method to research the rice storage, prolonging the food storage time and maintaining its original flavor and nutrients. For the Orientals, rice is one of their main foods. It leads to abnormal climates and the increasing frequency of natural disasters such as draughts or floods and cause poor harvests of many crops. Global warming has become more and more serious nowadays. ![]()
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