8. 冷凍米飯の粘弾性特性,氷結晶性状および官能評価に基づく保存条件の最適化(第49回低温生物工学会研究報告)

概要

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The optimum low temperature and frozen conditions are presented based on the artificial neural network analysis between measured viscoelastic properties of cooked rice and sensory evaluations for ordinary adults as well as the aged. For maintaining the "preference" felt by adults, the temperature conditions for one-day and long-term storage were demonstrated to be above 15℃ and below -25℃, respectively. Ice crystals within a kernel of cooked rice were distributed at both inter- and inner-cellular spaces, showing relatively large crystals in the central portion during frozen storage at -5℃. Then the characteristic preferences of adults and the aged for cooked rice were revealed by artificial neural network analysis based on the results of the sensory evaluation. These results demonstrated that the models were useful for predicting "preference" for each group based on the measured parameters such as viscoelastic properties and scores of sensory evaluation for cooked rice.
低温生物工学会の論文
2003-12-30