Effect of Microwave Reheating on Quality of Aseptic-Packaged Cooked Rice

무균포장법의 Microwave Reheating 후의 품질 특성에 관한 연구

  • Kum, Jun-Seok (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Chang-Ho (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Sang-Hyo (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Hyun-Yu (Rice Utilization Research Center, Korea Food Research Institute)
  • 금준석 (한국식품개발연구원 쌀이용연구센터) ;
  • 이창호 (한국식품개발연구원 쌀이용연구센터) ;
  • 이상효 (한국식품개발연구원 쌀이용연구센터) ;
  • 이현유 (한국식품개발연구원 쌀이용연구센터)
  • Published : 1996.06.30

Abstract

Qualify changes of microwave-reheated cooked rice aseptic-packaged with different lid materials and oxygen absorbers were determined during storage at $20^{\circ}C,\;30^{\circ}C$ and $40^{\circ}C$. Springiness cohesiveness and adhesiveness increased as storage temperature increased, while gumminess and hardness decreased. Lid materials oxygen absorbers, and storage temperatures showed no significant effect on the textural properties of cooked rice after microwave reheating. Degree of gelatinization was increased as storage temperature increased and was restored after microwave reheating. Scanning electron micrograph showed that the surface of cooked rice became rough and hollowed after microwave reheating for 1.5 min, indicating starch was regelatinized, while there was no difference with respect to lid materials. Photomicrographs of the cross-section of aseptic-Packaged cooked rice showed that a compact and solid structure increased and retrogradation occured in starch as storage temperature decreased, while a compact and solid structure was decreased and starch was regelatinized after microwave reheating.

Keywords

microwave reheating;cooked rice;aseptic packaging