冷冻方式对糙米炒饭冻藏特性的影响OA

This study systematically evaluated the effects of four freezing methods including refrigerator freezing(RF),liquid-conductive freezing(LCF),liquid nitrogen freezing(LF),and individual quick freezing(IQF)on the quality characteristics of brown rice fried rice during 90 days of frozen storage,by monitoring the changes in pH value,fatty acid value,moisture content and distribution,starch short-range ordering and crystallinity.The results showed that the LF group exhibited the best frozen-storage quality throughout the storage period,,with only a 5.01%decrease in pH value,an increase of 11.41 in fatty acid value from the initial value to day 90,a 4.19%reduction in moisture content throughout the storage period,the lowest total increment of 4.83%for the R1 047/1 022 peak-absorbance ratio,and a 62.15%increase in starch crystallinity from 5.31%to 8.61%.The LCF group and IQF group showed similar performance,and the LCF group was slightly better than the IQF group;both were significantly outperforming the RF group.It indicated that LF treatment can significantly inhibit moisture loss and starch retrogradation of fried brown rice during frozen storage.In comparison,although LCF was less effective than LF,it was still superior to the widely applied conventional freezing treatments on the market.This study clarified how rapid freezing affects the frozen-storage characteristics of frozen fried brown rice by influencing moisture state,molecular mobility and other multifaceted factors,which provides a theoretical basis for optimizing the processing technology of frozen rice products and offers a new methodological strategy for the frozen storage of frozen rice products.