Abstract
Effects of freezing temperature, freezing and thawing methods on the quality of frozen-thawed cooked rice were investigated. The quality was determined by using rheolometer, measuring starch gelatinization ratio and conducting a sensory test. As to the freezing methods, contact, liquid nitrogen and deep freezer freezing were applied and to the thawing methods, electronic range heating, gas oven heating, steaming and standing at room temperature or in a refrigerator were employed.
It was confirmed, as a result, that the quality of the thawed cooked rice was more strongly affected by the thawing condition than the freezing condition. Furthermore, it was ascertained that electronic range heating and gas oven heating were the best of the methods that were employed.
