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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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.