Development of moisture control technique to accelerate freezing rate of rice and meat patties 논문 발표 ppt
- 최초 등록일
- 2023.06.02
- 최종 저작일
- 2022.12
- 29페이지/ MS 파워포인트
- 가격 1,500원
소개글
"Development of moisture control technique to accelerate freezing rate of rice and meat patties 논문 발표 ppt"에 대한 내용입니다.
목차
I. The freezing rate of cooked rice according to the moisture content and the texture of the thawed cooked rice with the moisture content restored
1. Introduction
2. Material and Methods
3. Result and Discussion
4. Summary
II. The freezing rate of pork patties according to the moisture content and the texture of the thawed grilled patties with the moisture content restored
1. Introduction
2. Material and Methods
3. Result and Discussion
4. Summary
III. Conclusion
본문내용
* Side effects of rice freezing
- Rice has a very high water absorption capacity, so freezing is delayed
Essential raw material for all lunch boxes manufactured and produced in Korea, but due to this, the freezing speed of other raw materials slows down as well
- In refrigeration, the quality of rice deteriorates due to starch aging
- Find the decreasing value on the line that does not affect the texture of rice
- Find the minimum amount of water added to allow for mositure recovery
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