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  • 판매자 표지 Development of moisture control technique to accelerate freezing rate of rice and meat patties
    Development of moisture control technique to accelerate freezing rate of rice and meat patties
    Development of moisture control technique to accelerate freezing rate of rice and meat pattiesSua KimFebruary 2023Department of Food Science and BiotechnologyThe Graduate SchoolSejong UniversityDevelopment of moisture control technique to accelerate freezing rate of rice and meat pattiesSua KimA thesis submitted to the Faculty of the Sejong University in partial fulfillment of the requirements for the degree of Master in Food Science and BiotechnologyFebruary 2023Approved by Geun-Pyo HongDevelopment of moisture control technique to accelerate freezing rate of rice and meat pattiesbySua KimApprovedMi-Jung Choi, Chair of the committeeApprovedYeon-Ji Jo, Member of master committeeApprovedGeun-Pyo Hong, AdvisorAbstractDevelopment of moisture control technique to accelerate freezing rate of rice and meat pattiesSua KimDepartment of Food Science and BiotechnologySejong UniversityAlthough, the various novel freezing techniques have been introduced for quick freezing of foods, the techniques hked rice was collected for measurement of moisture content, and the remaining portion of rice was dried at 70°C for 45 min using a hot-air dryer (LD-918H5, Lequio, Seoul, Korea) (Luangmalawat et al., 2008).To variate the moisture content, semi-dried rice was sampled at every 15 min intervals, and ca. 200 g was wrapped using a polyethylene film and shaped as a plate 10 cm × 6 cm × 2.5 cm for freezing. A T-type thermocouple (GL840-WV, Graphtec, Yokohama, Japan) was inserted into the center of a random sample to monitor the temperature profiles of rice. For experimental replications, the above procedure was conducted three times on a different days (n=3).2.2. Freezing rate and cookingPackaged rice samples were placed on Styrofoam plates to ensure uniform freezing and stored in the freezer (RT32FARADWW, Samsung, Seoul, Korea). Then, the freezing rate of each sample was calculated using the recorded freezing curve. The freezing rate (cm/h) was divided by the time it takes for half the heighshowed a pattern similar to cohesiveness. Gumminess showed a lower value as more water was sprayed. Finally, chewiness showed a value that was not proportional to the amount of water injection. At least, the 10 sprayed samples showed similar values to untreated rice. Finally, chewiness showed a value that was not proportional to the amount of water injection. At least, the 10 sprayed samples showed similar values to untreated rice. Through this experiment, it was found that the texture of the rice whose moisture content was restored through the moisture recovery process increased as much as its increased moisture content (Rahman and Al-Farsi, 2005; Zhang et al.,2020)..In addition, cross-sectional images (Figure 6) of this moisture recovery rice were also observed using a scanning electron microscope. Although the sample had already been frozen, reheated, and then re-frozen, which made analysis a bit difficult, the results showed that the sample with more water spray had fewer irregularfrom each sample, and then observed at an accelerating voltage of 15 kV.2.9. Statistical analysisIn this study, a completely randomized block design was adopted to estimate the freezing rate and texture of cooked rice according to the moisture content, and the texture according to the amount of water added. The average data obtained from two complete repetition experiments, all of which were successful among multiple experiments, were analyzed by one-way analysis of variance (ANOVA) using SPSS software (ver. 29, IBM Inc., USA). If the main effect was statistically significant (p < 0.05), Duncan's multiple range test was used.Result and Discussion3.1. Moisture content and Water holding capacityThe moisture contents of frozen meat patties are given in Table 5. Comparing the moisture content of pork patties before freezing, the 18% and 13.5% samples do not have a significant difference in moisture content compared to the amount of added moisture. This is because the ISP added to the 13.5%6.73b9.87±4.10b6.27±1.04a6.08±1.76ab21.7±1.84a26.1±5.95b25.8±2.71b23.6±1.41ab22.7±1.82a1) Results are shown as mean ± standard deviation. a-d represents a significant difference in treatment color measurement (p < 0.05)3.6. MicrostructureIn the tissue photos taken before freezing, the 18% and 13.5% samples with high moisture contents showed soft tissues and large ice crystals, while the 9% sample appeared rather hard compared to them (Hennelly et al., 2005). And 4.5% had slightly rough tissues, and 0% had very rough tissues.Tissue sections after cooking without moisture recovery, all samples' tissues look rougher than before freezing because of moisture loss. In particular, it was confirmed that the tissue of the 9% sample became soft enough to be consumed, as in the case of the 13.5% and 18% samples. 4.5% and 0% also showed that the tissue became softer than before. Although, 4.5% has rougher tissues than 9%, it can be improved by adjusting the amount of water added. But the 0% sample４８
    학위논문| 2023.06.02| 71페이지| 3,000원| 조회(163)
    태그 냉동식품, 밥, 육가공, 식품공학, 냉동, 고기, HMR, 식품생명공학
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  • 판매자 표지 Development of moisture control technique to accelerate freezing rate of rice and meat patties 논문 발표 ppt
    Development of moisture control technique to accelerate freezing rate of rice and meat patties 논문 발표 ppt
    Development of moisture control technique to accelerate freezing rate of rice and meat patties 수분함량에 따른 밥과 떡갈비의 냉동속도와 조직감 변화 Degree of Master in Food Science and Biotechnology 21110117 Sua Kim Sejong UniversityEvery morning this happens 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 Introduction Material and Methods Result and Discussion 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 Introduction Material and Methods Result and Discussion Summary Contents III. Con clusionThe freezing rate of cooked rice according to the moisture content and the texture of the thawed cooked rice with the moisture content recovery Ii . Introduction Side effects of rice freezing Rice has a very high water absorption capacity, so freezing is delayed E ssential raw material for all lunch boxes manpe (SEM) Statistical analysisiii. Results and discussions Freezing rateiii. Results and discussions Texture profile analysis (TPA) after thawing according to the drying time Sample Drying time (min) Control 0 15 30 45 Hardness (N) 3.36 ± 0.84 a 3.81 ± 1.22 a 5.21 ± 2.92 a 4.03 ± 1.54 a 7.93 ± 5.79 b Adhesiveness (mJ) 0.26 ± 0.10 a 0.27 ± 0.12 a 0.38 ± 0.20 ab 0.33 ± 0.16 a 0.50 ± 0.44 b Cohesiveness 0.32 ± 0.03 a 0.39 ± 0.05 b 0.37 ± 0.06 b 0.48 ±0 .05 c 0.53 ± 0.06 d Springiness (mm) 1.08 ± 0.91 a 1.85 ± 1.58 a 2.16 ± 1.60 ab 2.36 ± 1.39 b 2.76 ± 1.65 b Gumminess (N) 1.06 ± 0.20 a 1.46 ± 0.48 a 1.92 ± 1.15 a 1.92 ± 0.82 a 4.08 ± 2.80 b Chewiness (mJ) 1.13 ± 0.88 a 2.62 ± 2.44 a 4.41 ± 4.44 a 4.70 ± 3.51 a 11.8 ± 13.0 biii. Results and discussions Scanning Electron Microscope according to the drying time 0 min 15 min 30 min 45 miniii. Results and discussions Moisture content and texture analyzing of moisture recovery rice by amount of added moisture *1 spray = 0.66±0.01 (g)iii. Resultscontent by drying, the faster the freezing speed Excessive dryness severely deforms the texture It can be recovered like a control through moisture recovery Through recovery, it was possible to recover like controlThe freezing rate of pork patties according to the moisture content and the texture of the thawed grilled patties with the moisture content recovery IIi . Introduction Side effects of pork patties freezing Pork patties have a very high moisture content, 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 Find the decreasing value on the line that does not affect the texture of pork patties Find the minimum amount of water added that can recover water when water is added equally during the moisture recovery processii. Material and methods Sample preparation Pork patty recipe: 60 % pork sirloin, 20% back fat, 1.5% salt, 0.3% sodium tripolyphosphate , s 47.12±1.36 a Sample Amount of water added(%) 18 13.5 9 4.5 0 Before freezing (%) 85.3±1.99 a 92.1±0.61 b 95.2±0.82 c 95.6±0.35 cd 97.3±0.39 d After cooking (%) 83.7±0.58 a 93.0±0.68 b 96.1±1.22 bc 94.6±1.88 bc 97.1±0.47 d Moisture recovery (%) 89.2±1.30 a 93.6±0.55 b 95.6±1.14 c 95.2±0.45 c 95.2±0.45 ciii. Results and discussions Freezing rateiii. Results and discussions Cooking loss Sample Amount of water added 18% 13.5% 9% 4.5% 0% Heating loss(%) 16.9±1.26 c 10.0±0.20 b 8.75±0.19 a 8.60±0.57 a 10.2±0.44 biii. Results and discussions Texture profile analysis (TPA) Sample Amount of water added 18% 13.5% 9% 4.5% 0% Hardness (N) 13.5±3.43 a 25.9±4.72 b 28.8±4.46 b 24.40±4.17 b 39.7±7.62 c Adhesiveness ( mJ ) 0.02±0.04 0.02±0.04 0.04±0.07 0.02±0.04 0.02±0.04 Cohesiveness 0.42±0.04 a 0.53±0.07 b 0.46±0.07 a 0.43±0.04 a 0.43±0.05 a Springiness (mm) 4.12±0.14 a 4.7±0.11 b 4.79±0.18 bc 4.9±0.12 cd 4.95±0.11 d Gumminess (N) 5.7±1.80 a 13.7±2.82 c 13.3±3.73 c 10.4±2.17 b 17.0±3.48 d Chewiness 9 b 31.0±4.02 b 23.5±3.07 c 29.7±6.95 c Adhesiveness ( mJ ) 0.01±0.03 a 0.03±0.07 ab 0.05±0.08 b 0.01±0.03 a 0.01±0.04 a Cohesiveness 0.38±0.04 a 0.51±0.06 c 0.47±0.06 b 0.40±0.04 a 0.37±0.04 a Springiness (mm) 4.01±0.22 a 4.58±0.12 b 4.74±0.14 c 4.77±0.20 c 4.79±0.20 c Gumminess (N) 5.12±1.75 a 12.8±2.76 d 14.5±2.9 e 9.38±1.47 b 11.0±2.98 c Chewiness (mJ) 20.4±6.37 a 58.8±13.5 c 68.8±13.10 d 44.6±6.11 b 53.1±15.7 c Moisture recoveryiii. Results and discussions Color measurements Sample Amount of water added 18 13.5 9 4.5 0 L 62.48±3.54 b 56.52±6.53 a 53.57±5.11 a 53.26±0.84 a 55.08±2.98 a a 6.52±2.11 ab 11.22±7.06 ab 12.63±5.62 b 6.3±1.52 a 6.66±1.29 ab b 22.96±2.95 a 27.23±3.48 bc 28.61±1.94 c 24.02±1.28 ab 25.32±2.25 abc Sample Amount of water added 18 13.5 9 4.5 0 L 63.5±0.22 d 55.97±4.66 c 50.72±2.56 ab 47.82±2.85 a 52.5±0.52 bc a 6.22±1.08 11.7±5.83 11.38±5.70 6.2±0.89 7.14±0.34 b 23.68±1.23 ab 28.95±3.75 c 26.2±3.83 bc 22.06±0.86 a 24.5±0.58 ab Sample Amount of water added 18 13w}
    공학/기술| 2023.06.02| 29페이지| 1,500원| 조회(95)
    태그 냉동식품, 밥, 육가공, 식품공학, 냉동, 고기, HMR, 식품생명공학
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