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Effect of Freezing Temperature on the Rehydration Properties of Freeze-Dried Rice Porridge

To study the effect of freezing rate on the quality of freeze-dried rice porridge, freeze-dried rice porridge products were prepared with rice porridge pre-frozen at three different temperatures of �20, �40, and �70 o C. The porridge properties such as microstructure, mechanical properties, textural properties, and rehydration rate were determined. Scanning electron microscopy images indicated that fewer air cells were obtained with a larger size of freeze-dried rice porridge frozen at �20 o C compared with that frozen at �40 and �70 o C. In contrast, quick frozen products at �70 o C had more dense texture with higher mechanical strength, whereas slow frozen products exhibited higher rehydration rates than those of quick frozen products. In conclusion, the proper choice of pre-freezing temperature plays a decisive role when preparing freeze-dried rice porridge with optimum quality and convenience.