Artificial aging of rice (Oryza sativa L.): A review of emerging technologies to enhance and monitor the aging process

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-05-09 DOI:10.1016/j.jspr.2025.102676

Paulo Alberto de Azevedo , Igor Henrique de Lima Costa , Bruna da Fonseca Antunes , Gabriela da Silva Schirmann , Laura Martins Fonseca , Rosana Colussi , Nathan Levien Vanier , Moacir Cardoso Elias

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Abstract

Natural aging changes the physicochemical and technological properties of rice grains. However, this process requires space and a long storage time. For this reason, new technologies have been studied as a way to improve the quality of rice, regarding the consumers preference. This study is a systematic review of the literature on artificial aging of rice using emerging technologies. Rice aged artificially with technologies such as microwave, ultrasound, radiofrequency, infrared, steaming, and heating exhibited physicochemical and technological characteristics close to those observed in the natural aging of rice, especially in cooking properties. The main changes observed in rice grains were milling, cooking, textural, and pasting properties. Accelerated aging methods for rice can enhance time efficiency and diminish the costs in rice processing industries. Furthermore, the use of different technology approaches allows the discrimination of fresh rice from aged rice, which is crucial to avoid fraudulence in the industry.

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水稻（Oryza sativa L.）的人工老化：促进和监测老化过程的新兴技术综述

自然老化会改变稻米的理化特性和工艺特性。然而，这个过程需要空间和较长的存储时间。因此，根据消费者的偏好，人们研究了新的技术来提高大米的质量。本研究系统地回顾了利用新兴技术对水稻进行人工老化的相关文献。采用微波、超声波、射频、红外、蒸煮和加热等技术对大米进行人工老化，其理化和工艺特征与大米自然老化的特点较为接近，尤其是在蒸煮性能方面。在米粒中观察到的主要变化是碾磨、烹饪、质地和糊化特性。大米加速老化技术可以提高大米加工行业的时效效率，降低加工成本。此外，使用不同的技术方法可以区分新鲜大米和陈年大米，这对于避免行业欺诈至关重要。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.