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Rice, thermally canned as an acid food, was studied to determine if the process would provide a product which was safe and acceptable. Heat penetration studies showed that heat transfer was initially by convection and then by conduction as the rice imbibed sufficient water to restrict the convection currents. Although heat penetration studies indicated that a temperature of 180°F (82°C) was reached in 8 min and inoculated packs processed for 20 minutes in actively boiling water did not support bacterial growth, 30 minutes processing time was required to attain optimum quality. Canned rice, rice with textured vegetable protein (TVP®), Spanish rice, and Spanish rice with TVP were rated acceptable in general appearance, texture and taste. Experimental Spanish rice was rated superior to one and equal to two commercial Spanish rice products in general appearance and flavor. SUMMARY THESE DATA indicate that the process described by Sharp et al. (1981) produced an adequately processed canned rice product. Processing in actively boiling water for 20 min was adequate to destroy the vegetative cells in an inoculated pack while a pH of 4.4 prevented spores from germinating. The potential of the processing method was demonstrated by the development of four products that were rated acceptable.

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Safety and Sensory Evaluation of Canned Rice

Sharp

Kattan

Sharp

et al. 1982

Journal of Food Science

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Safety and Sensory Evaluation of Canned Rice

Safety and Sensory Evaluation of Canned Rice

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