Optimization of cooking process for instant rice by response surface method

ZHOU Wei; XING Ming; LI Yuan-zhi

doi:10.13386/j.issn1002-0306.2014.12.054

ZHOU Wei, XING Ming, LI Yuan-zhi. Optimization of cooking process for instant rice by response surface method[J]. Science and Technology of Food Industry, 2014, (12): 287-290. DOI: 10.13386/j.issn1002-0306.2014.12.054

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Optimization of cooking process for instant rice by response surface method

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To study the influence of cooking conditions in cooking process on the quality of instant rice, influencing factors including cooking time, rice/water ratio, and cooking power were taken as independent variables, and rice rehydration time was taken as response value. Response surface methodology was adopted to perform the regress equations calculation and response analysis. The best condition of optimizing the cooking process as follows:cooking time 6.5min, rice/water ratio 1∶6.5, and cooking power 1600 W, under the conditions, the rehydration time of the produced instant rice was 4.17 min.

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Optimization of cooking process for instant rice by response surface method

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