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Resumen:
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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. Althought heat penetration studies indicated that a temperature of 180º F (82º 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 optimun 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.
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