Freeze cycling process consists of alternately freezing and thawing precooked rice for two cycles, rice is then frozen and freeze-dehydrated in vacuum sufficient to remove water from rice by sublimitation. Process modifies rice grain structure and porosity, enabling complete rehydration in one minute in hot water

Huber, C. S.

English

NASA Technical Reports Server

July 1971	 Brief 7 1- 10259 
NASA TECH BRIEF 
Manned Spacecraft Center 
NASA Tech Briefs announce new technology derived from the U.S. space program. They are issued to encourage 
commercial application. Tech Briefs are available on a subscription basis from the National Technical Information 
Service, Springfield, Virginia 22151. Requests for individual copies or questions relating to the. Tech Brief program may 
be directed to the Technology Utilization Office, NASA, Code KT, Washington, D. f. 20546. 
Modification of Physical Properties of Freeze-Dried Rice 
A freeze-thaw cycling process has been developed 
which results in rapid rehydration of freeze-dried rice. 
Precooked rice is subject to several freeze-thaw cycles 
prior to freeze-drying. 
Normally precooked or parboiled rice which has 
been dehydrated requires from 5 to 30 minutes of 
simmering or cooking to produce fluffy, tender rice. 
Rice dehydrated by this freeze-thaw cycling process re-
absorbs water readily and is regenerated into a soft, 
tender product similar in texture to fully cooked rice in 
approximately 1 minute. 
The freeze cycling process consists of alternately 
freezing and thawing precooked rice for two complete 
cycles. The rice is then frozen and freeze-dehydrated in 
a vacuum sufficient (250 microns Hg) to remove water 
from the rice by sublimation. The rice can be com-
pletely rehydrated in hot water (100-200° C). 
It appears that the freeze-cycling process produces 
modification in the rice's grain structure and thereby its 
porosity. This enables the grains to reabsorb water more 
readily. 
In the last few years there has been increased in-
dustrial interest and significant technical advance in the 
field of dried food products. Examples are powdered 
milk, freeze-dried instant coffee, dried soups, cereals,
and dried pet foods. For this reason, food processors in 
general may have interest in this process. 
Note: 
Requests for further information may be directed 
to:
Technology Utilization Officer 
Manned Spacecraft Center, Code JM7 
Houston, Texas 77058 
Reference: TSP71- 10259 
Patent status: 
This invention is owned by NASA ,
 and a patent 
application has been filed. Royalty-free, nonexclusive 
licenses for its commercial use will be granted by NASA. 
Inquiries concerning license rights should be made to: 
Patent Counsel 
Mail Code AM 
NASA Manned Spacecraft Center 
Houston, Texas 77058 
Source: Clayton S. Huber

Technology Incorporated
Life Sciences Division

under contract to

Manned Spacecraft Center

(MSC-13540) 
Category 04 
This document was prepared under the sponsorship of the National 
Aeronautics and Space Administration. Neither the United States 
Government nor any person acting on behalf of the United States
Government assumes any liability resulting from the use of the 
information contained in this document, or warrants that such use 
will be free from privately owned rights.
https://ntrs.nasa.gov/search.jsp?R=19710000258 2020-03-17T02:21:06+00:00Z


Modification of physical properties of freeze-dried rice

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