The Effect of the Levels of Package Vacuum on the Heat Penetration and Texture of Cooked Rice Packed in Retort Pouch during Thermal Process

Retort Pouch 쌀밥의 가열살균시(加熱殺菌時) 파우치 포장내(包裝內)의 진공도(眞空度)가 열전달(熱傳達) 및 물성(物性)에 미치는 영향(影響)

  • Choi, Kwang-Soo (Department of Food Science and Technology, Yeongnam Univeristy) ;
  • Kim, Chang-Shik (Department of Food Technology, Dongkuk University)
  • 최광수 (영남대학교 식품가공학과) ;
  • 김창식 (동국대학교 식품공학과)
  • Published : 1982.12.30


Optimum moisture content of about 60% of cooked rice was obtained by soaking the fully steamed rice with 35% moisture conture content in ambient water temperature$(24^{\circ}C)$ for one hour. Two different levels of package vacuum was used in packing this cooked rice in retort pouch, and the effect of the levels of package vacuum on the texture of the cooked rice in the pouch during thermal process was investigated: Higher sterilization value (Fo value) and steeper slope (fh value) on the heating curve of the thermal process was obtained with the higher package vacuum product. The j value of the heating curves of cooked rice packed in retort pouch was ranged between 0.80 and 1.18 without respect to the levels of the package vacuum and the process temperature. Although in respective of the ratio of the stickiness to the hardness (-H/H) the product with higher package vacuum showed better result, the shape of most of the rice grain in the vacuum vacuum pouch was deformed and Jumped mass of inferior quality than the one in the lower vacuum package.