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http://dx.doi.org/10.3746/jkfn.2009.38.7.909

Quality Evaluation of Dried Cooked Rice as Space Food  

Park, Jae-Nam (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Han, In-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yoon, Yo-Han (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Sohn, Hee-Sook (Dept. of Food Science & Human Nutrition, Chonbuk National University)
Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.7, 2009 , pp. 909-913 More about this Journal
Abstract
This study was conducted to investigate the rehydration properties and the sensory quality of sun-dried (SD), hot-air dried (HD), and freeze-dried (FD) cooked rice as space food. Rehydration ratio of HD and FD were significantly higher than those of SD, but there was no significant difference between HD and FD (p<0.05). A cross section of SD showed the smooth surface without any cavities. While HD showed large cavities, many small air cells in FD were observed by a scanning electronic microscope. Stickiness/hardness ratio of HD was similar to that of FD and significantly higher than SD (p<0.05). Also, sensory properties of HD and FD were significantly higher than those of SD, but there were no differences between HD and FD (p<0.05).
Keywords
cooked rice; space food; rehydration; drying; quality;
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