Exploring pulse microwave treatment’s effects on rice’s physical, chemical properties, rheological behavior, and sensory quality, comparing it to continuous microwave treatment.

Pulse microwave was used to treat rice, and ordinary continuous microwave was used as a control to examine the effect of pulse microwave treatment on the physical and chemical indicators and rheological properties of rice, and to evaluate the sensory quality of cooked rice. The results show that the temperature, broken rice rate, cracked waist rate and iodine blue value of rice after microwave treatment are all higher than that of untreated rice, and the moisture content is lower than that of untreated rice. The cracked waist rate (10%) of rice after pulse microwave treatment is significantly higher. Lower than ordinary continuous microwave treatment (24%) and closer to untreated (8.5%). Under steady-state shear mode, both untreated and microwave-treated rice paste are typical non-Newtonian fluids, showing the characteristics of pseudoplastic fluids. After pulse microwave and ordinary continuous microwave treatment, the viscosity of the rice paste is reduced and the fluidity is reduced. Enhanced, closer to Newtonian fluid. In the dynamic oscillation mode, the gelatinization temperature of untreated and microwave-treated rice is around 68¤@¡æ. The peak values of ª«G¡äª« and ª«G¡åª« of rice paste treated by pulse microwave and ordinary continuous microwave are higher than that of untreated rice. of rice paste, indicating that microwave treatment can enhance the three-dimensional gel network structure of rice paste. Pulse microwave treatment has no significant effect on the sensory quality of cooked rice, and is better than ordinary continuous microwave treatment in terms of morphology score.

Introduction to Microwave Treatment in Rice Processing

In the realm of food science and technology, innovative methods to enhance the quality of staple foods are continually being researched. A recent study delved into the application of pulse microwave technology on rice treatment, with a particular focus on examining its impact on various physical, chemical, and rheological properties of rice. This study also sought to compare the outcomes with those achieved through traditional continuous microwave treatment, thus offering insights into the potential benefits of pulse microwave technology in rice processing.

Comparative Analysis of Pulse and Continuous Microwave Treatments

Microwave treatment of rice, both pulse and continuous, has been shown to significantly alter several key properties of rice. Notably, the study observed that both types of microwave treatments resulted in rice with higher temperatures, increased broken rice rates, elevated cracked waist rates, and higher iodine blue values compared to untreated rice. Additionally, it was found that microwave-treated rice had lower moisture content than its untreated counterpart. Among these changes, the cracked waist rate of rice subjected to pulse microwave treatment was remarkably lower (10%) compared to that treated with continuous microwave (24%), aligning it more closely with the rate observed in untreated rice (8.5%).

Rheological Properties and Behavior of Rice Paste

The study further explored the rheological behavior of rice paste under steady-state shear and dynamic oscillation modes. It was determined that both untreated and microwave-treated rice paste exhibit characteristics of non-Newtonian fluids, specifically demonstrating the properties of pseudoplastic fluids. After undergoing treatment with pulse and continuous microwaves, the viscosity of the rice paste decreased while its fluidity improved, making its behavior more akin to that of Newtonian fluids. This change suggests that microwave treatment can modify the microstructure of rice paste, affecting its flow properties.

Impact on Gelatinization Temperature and Gel Network Structure

Moreover, under dynamic oscillation mode, the gelatinization temperature of both untreated and microwave-treated rice hovered around 68°C. The study revealed that the peak values of storage (G’) and loss (G”) moduli of rice paste treated with both pulse and continuous microwaves were higher than those of untreated rice paste. This indicates that microwave treatment, regardless of the method, enhances the three-dimensional gel network structure of the rice paste, potentially improving its textural properties.

Sensory Quality Assessment of Microwave-Treated Rice

An essential aspect of the study was evaluating the sensory quality of cooked rice after microwave treatment. Interestingly, the pulse microwave treatment did not significantly impact the sensory quality of cooked rice compared to untreated rice. Moreover, when considering the morphology score, pulse microwave-treated rice was found to be superior to rice treated with continuous microwave. This suggests that while both microwave treatments modify the physical and chemical attributes of rice, pulse microwave treatment may do so in a manner that either preserves or enhances certain desirable qualities of rice, such as appearance and texture, which are crucial for consumer acceptance.

Conclusion and Future Implications of Pulse Microwave Technology

In conclusion, the study presents compelling evidence that pulse microwave treatment holds promise as a viable technique for improving the quality of rice. By offering a method that potentially enhances the physical and chemical properties of rice while maintaining or even improving its sensory qualities, pulse microwave technology emerges as an innovative tool in the food processing industry. Further research and development in this area could pave the way for more efficient and consumer-friendly rice processing methods, contributing to the enhancement of one of the world’s most important staple foods.

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Original research was done by Hu Ting, Fan Mingcong, Che Li, Zhao Siming, Huang Qilin

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