微波-压力联合复热冷链米饭及其品质的研究OA北大核心CSTPCD

To slow down the rate of dehydration during microwave reheating of rice and reduce the impact of dehydration and hardness on rice quality,a reheating experiment was conducted under different pressures to compare the changes in iodine blue value,color difference value,hardness and reducing sugar content of reheated rice,in order to verify its effectiveness. The results show that the rice reheated by micro pressure microwave in the early stage of reheating using 70 kPa in the later stage of reheating using 50 kPa has an iodine blue value of 0.178,a hardness of 3122.12 g,and a reducing sugar content of 3.636 mg/g.Compared to 320 W atmospheric reheating,the difference in moisture content between the hot spot and center of 70/50 kPa segmented pressurized reheated rice decreases from 5.60％ to 1.93％,and the difference in hardness decreases from 540.82 g to 239.59 g.Pressurized reheating can effectively suppress the evaporation of rice water and improve the uniformity of temperature distribution.The study provides a basis for the industrial reheating production of rice.