Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice

마이크로웨이브 해동 조건에 따른 냉동밥의 이화학적 특성 변화

  • 장민영 (건국대학교 바이오산업공학과) ;
  • 민상기 (건국대학교 바이오산업공학과) ;
  • 조은경 ((주)다손 생명공학설연구소) ;
  • 이미연 ((주)다손 생명공학설연구소)
  • Received : 2014.06.23
  • Accepted : 2014.10.06
  • Published : 2014.11.30
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Abstract

The effects of freezing and thawing rates on the physicochemical properties of rice were investigated to improve the quality of frozen rice as a home meal replacement product. Cooked rice was frozen by an individual quick-freezing (IQF) system at $-45^{\circ}C$ or by a conventional freezing (CF) system at $-24^{\circ}C$. The frozen rice was then thawed using a microwave oven with multiple output powers of 200, 600 and 1000W. The quality of rice was evaluated by the water content, color and the textural properties of hardness and adhesiveness. In addition, the internal microstructure of the rice grain was observed by scanning electron microscope. Results showed that rice thawed by 600 W of microwaves contained lower water content and had harder textures than those treated with 200 or 1000 W. Lightness and redness of rice was increased by the freezing-thawing process, whereas yellowness decreased. The total color difference of individual quick-frozen rice was lower than conventional frozen rice. Microstructure imaging showed the thawed rice contained a crack in the core of the grain. Moreover, the large pore may occur with the 1000W microwave. High freezing and thawing rates seemed to improve the quality of frozen rice. However, using more than 600W of microwaves leads to the hardening of texture or porous structures in the rice.

본 연구는 냉동식품 형태의 별미밥 HMR 개발을 위한 기초 데이터를 확립하고자 냉동 및 해동 조건에 따른 취반미의 물리화학적 특성의 변화를 비교하였다. 본 실험에서는 냉동방법으로 강제송풍방식과 저온에서 자연적으로 냉동하는 방식을 사용하였으며, 냉동 취반미는 전자레인지의 출력세기를 200, 600 및 1000W로 조절하여 시료의 중심부 온도가 $100^{\circ}C$에 도달할 때까지 해동하였다. 분석결과 냉동속도는 일반냉동을 하는 것보다 강제송풍식 냉동을 하는 것이 약 300배 이상 빨랐으며, 해동은 동결 속도가 빠르고 전자레인지 출력이 셀수록 시간이 단축되었다. 냉해 동한 취반미의 수분함량 변화는 모든 조건에서 대조구보다 낮은 함량을 나타내었으며, 특히 600W에서 해동할 경우 수분의 손실이 많은 것으로 나타났다. 취반미를 냉해동 한 후 색도의 변화에 있어서는 대조구보다 백색도와 적색도는 감소, 황색도는 증가하는 경향을 보였으며 강제송풍식 냉동을 한 취반미가 전체적인 색 변화가 적게 나타났다. 물성의 변화는 일반냉동을 한 취반미의 경도가 높게 나타났으며, 특히 600W에서 해동한 처리구가 높게 나타났다. 점착성의 경우에는 대조구보다 모든 처리구에서 감소하는 경향을 보였으나 조건에 따른 유의적 차이는 나타나지 않았다. 강제송풍식 냉동을 한 취반미의 미세구조는 냉해동 과정에서 밥알의 중심부에 균열이 발생하였고, 1,000W에서 해동한 처리구에서 중심부에 비교적 큰 기공이 형성되었으며 600W에서 해동한 처리구의 경우에는 표면의 두께가 가장 두껍게 나타났다. 냉해동한 취반미의 물리화학적 변화를 전반적으로 보았을 때 냉동 속도가 빠르고 해동시 전자레인지의 출력이 1,000W일 때 대조구와 비교하여 가장 변화가 적은 것으로 나타났다.

Keywords

Acknowledgement

Supported by : 농촌진흥청 국립농업과학원

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