A review of mathematical models in unit operations of glutinous and non-glutinous rice processing

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-02-20 DOI:10.1016/j.jfoodeng.2025.112542

Puteri Nurain Megat Ahmad Azman , Rosnah Shamsudin , Norhashila Hashim , Hasfalina Che Man

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Abstract

Glutinous rice, commonly known as sticky rice, is a popular staple due to its distinct texture and high nutritional value. This review highlights a recent study on mathematical modeling in the processing stages of glutinous and non-glutinous rice, aimed at enhancing product quality while minimizing energy consumption, and provides a comprehensive assessment of various models applied in the soaking, drying, storage, and cooking operations of both types of rice. Water bath and chamber are used to soak the glutinous or non-glutinous rice. These approaches provide an extensive assessment of the rice's culinary characteristics and overall quality. Peleg, Fick's law, Lewis, Page, two-term, Newton, Henderson and Pabis, Wang and Singh, Midilli, Verna, Chung-Pfost, and others are used to predict the effects of soaking, drying, storage, and cooking on glutinous and non-glutinous rice. Thus, these effects of glutinous and non-glutinous rice processing can be understood from the kinetics and other constants of the models.

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糯米与非糯米加工单元操作数学模型综述

糯米，俗称糯米，由于其独特的质地和高营养价值，是一种受欢迎的主食。本文综述了最近在糯米和非糯米加工阶段的数学建模研究，旨在提高产品质量，同时最大限度地减少能源消耗，并对两种大米的浸泡、干燥、储存和蒸煮操作中应用的各种模型进行了全面评估。水浴和水室用来浸泡糯米或非糯米。这些方法对大米的烹饪特性和整体质量进行了广泛的评估。Peleg， Fick定律，Lewis, Page, two-term, Newton, Henderson and Pabis, Wang and Singh, Midilli, Verna， Chung-Pfost等人用来预测浸泡、干燥、储存和烹饪对糯米和非糯米的影响。因此，可以从模型的动力学和其他常数来理解糯米和非糯米加工的这些影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.