Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility

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.