Instantization and Agglomeration of Foods

Sindawal, Siddeswari; Bhattacharya, Suvendu

doi:10.1002/9781118406281.ch13

Cited by 4 publications

(3 citation statements)

References 29 publications

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“…On soaking in warm water (20–30 min), the product rehydrates to a consumable soft texture (Dutta & Mahanta, 2014). According to Sindawal and Bhattacharya (2014), komal chawal was not recognized as instant rice due to prolonged cooking time (CT) (more than 5 min). Usually, this rice was not subjected to the cooking process, however, for the purpose of comparison when subjected to cooking, it attains a soft texture within a CT of 10–12 min as compared to CT of other parboiled rice, for instance of 15–20 min (Ayamdoo et al, 2014) or 27–28 min (Villota et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice

Kumari

Chakraborty²,

Choudhary

et al. 2023

J Food Process Engineering

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A novel no-cooking rice was developed from a low-amylose paddy using instant controlled pressure drop (ICPD) assisted novel parboiling method with an improvisation of the traditional method of production of the no-cooking rice named as "komal chawal." Autoclaving and ICPD treatments were employed for the preparation of nocooking rice. Autoclaving involved the treatment of rice at 1 atm(g) pressure for the preparation of pressure-parboiled rice, while ICPD treatment with instant decompression was carried out within an experimental setup at treatment pressures (TP) of .2-.4 MPa(g) to produce ICPD treated rice. The step of soaking was omitted for the samples parboiled by the ICPD treatment. Effects of ICPD treatment pressure were assessed for obtaining better milling yield, color, texture, microstructure, and other properties. Paddy treated at .4 MPa(g) with instant decompression yielded the best quality rice in terms of those quality parameters. The rehydration behavior of the optimized rice samples was analyzed by applying the neuro-fuzzy interface and mathematical modeling. In addition, dynamic vapor sorption-based isotherm kinetics was investigated using the enthalpy-entropy compensation theory, demonstrating adequate sigmoid isotherm behavior of the rice. Practical ApplicationsApplication of instant control pressure drop (ICPD) has shown improvement in the rehydration properties of komal chawal with an increased head rice yield as compared to similar product produced by conventional parboiling. When freshly harvested low amylose paddy with relatively high moisture are used, the ICPD treatment permitted komal chawal production without the initial paddy soaking step, which is otherwise essential in a conventional parboiling process of komal chawal production. Hence, ICPD treatment as a novel technological intervention has the potential to shorten the komal chawal production process, and yield products with better rehydration and better chances of acceptance in market.

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Section: Introductionmentioning

confidence: 99%

Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice

Kumari

Chakraborty²,

Choudhary

et al. 2023

J Food Process Engineering

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“…The time of preparation or cooking of instant food should be less than five minutes to the product being consumed [1]. Even for ultra-instant food such as instant tea or coffee, bakery products and canned products, they require less than one minute of preparation time [2]. Now days, attempts to bring fresh meals to become instant products arise, such as by canning the food.…”

Section: Introductionmentioning

confidence: 99%

“…Since then, the development of canning techniques including the sterilization apparatus and canning materials increased rapidly. Common materials for can product container are glass bottles, aseptic carton, carboard bottles, paperboard cans, barrier plastics and aluminium foil lamination pouches [2]. Each of them exhibits advantages and disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Effect Of Different Sterilization Time On The Quality Properties and Sensory Acceptance Of Fishball Of Mackerel Fish (Rastrelliger Kanagurta) Packaged In Retort Pouch

Sarifudin

Desnilasari

Kristanti

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fishballpackaged in retort pouch can be an alternative toinstant product from fish. This research was intended to evaluate the effect of different sterilization times on the quality properties and sensory acceptance of fish ball from mackerel fish (Rastrelliger kanagurta) packaged in retort pouch. The result showed that fishballcan be sterilized at 121 °C for 10 min. Longer sterilization time produces a lower colour quality of the sterilized fish ball product. The texture of fishball can be preserved after 10 min sterilization at 121 °C. The fishball product is still acceptable sensorially after being sterilized at 10 min sterilization at 121 °C.

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