The cooked rice was frozen with two systems: (i) a 20 C
refrigerator , and (ii) a freezing system
with a cryogenic cabinet as reported in the previous study, which operates with liquid N2 creating a cold atmosphere at
30, 40, 60, 100 C. The low temperatures were measured by
one T type thermocouple, and controlled by bursting liquid N2 at intervals. The low
temperature gaswas blasted byan electric fan at air velocity of 1.6 m/
s. All of the procedures and temperatures were controlled by
a computer. In each experimental procedure, sample temperatures
were recorded at an interval of 2.0 s using ten T type thermocouples
which were connected to a data acquisition program.