白米飯試驗 Rice trial

Date of Trial: 17 Oct. 2020

近期試做了白米飯，今次利用中國造乾燥機。成品Aw <0.1，Program -35-50度C，需約28小時，成品可貯藏多年（視包裝方式），重新泡湯需10分鐘回軟，按Aw值乾燥時間應可縮短，成品Aw目標介乎Aw <0.6，理想是0.4即可，如此將有利成本管理。（待續）

The water activity of final product by the China freeze-dryer is Aw<0.1, program temperature range from -35 to 50℃, 28 hrs of processing time while the rice could be stored for years (depends on the packing).  By adding adequate boiling broth, the rice would be soften within 10 minutes.  The output can be set by shortening the Aw value <0.6 or 0.4 (favorable value) to achieve better cost efficacy control. (to be continued…)