And fast freezing produced a large number of
very small ice crystals (Olivera & Salvadori, 2009), these small ice
crystals produced faster thawing, therefore, the frozen cooked rice
which contained small ice crystals will thaw quicker and pass
through the zone of maximum retrogradation faster than slow
frozen cooked rice, thereby minimizing starch retrogradation
during less than 3 days chill storage. Results of this study suggested
that freezing rates have significant effects on starch retrogradation
in a short period of chill storage, but have no significant effects
during a long period of chill storage at 4 C.