食品科学
营养物
农学
生物技术
数学
化学
生物
有机化学
作者
Xiao-yu Tie,Nan-nan An,Dong Li,Lijun Wang,Yong Wang
标识
DOI:10.1080/87559129.2023.2272932
摘要
The milling plays a crucial role in producing polished rice grains suitable for daily consumption. By using VOSviewer software, 522 articles on rice milling retrieved from the Web of Science database were analyzed to understand the changes in research hotspots. A novel computer simulation technology based on the discrete element method (DEM) can be utilized to simulate rice's motion state during milling. This technology can improve the parameters and configuration of rice milling machines. Furthermore, the integration of machine vision technology and near-infrared analysis enables more accurate classification of rice milling. Any form or degree of milling will bring a reduction in nutrient content. Moreover, changes occur in the proportion of starch, particle size, and structure, which in turn affect the thermal properties, pasting properties, and in vitro digestion of rice. These factors need to be taken into consideration when assessing the quality of milled rice. To improve milled rice quality, future research can focus on: (1) optimizing rice milling equipment and technology, (2) strengthening rice nutrition fortification to alleviate the loss caused by milling, (3) exploring the relationship between the degree of milling and rice composition to balance rice's health benefits and economic benefits.
科研通智能强力驱动
Strongly Powered by AbleSci AI