Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.

Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies

Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.

Comprehensive utilization of corn starch processing by-products:A review

Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,corn bran,gluten,are created largely during corn starch processing.They are inexpensive,nutrient-rich,and vary widely in chemical composition such as proteins,oils,carbohydrates,and minerals.In an increasingly resource-constrained modern world,the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects.In fact,at present,applications of these by-products can often be found in feed,fermentation,nutrient extraction and other industries.For example,protein-rich corn gluten can be used as a good animal feed,and corn germ can be used as a raw material for the high-quality edible oil industry.Undoubtedly,increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products.In this work,the separation process and chemical composition of several main by-products of the corn starch industry is briefly described,and the application in many industrial fields of these by-products over the last ten years are discussed in particular.This review attempts to summarize all aspects of the application and research of these by-products.For the by-products of the corn starch industry,the most promising way is to be utilized in high value and used to produce high value-added products.According to the characteristics of their chemical composition,they have a better application prospect and research significance in the industries directly related to human beings,such as medicine,green food and health care products.In fact,in recent years,some researchers have recognized this and carried out the research.It is clear fromthese studies that the main issues to be faced nowand in the future are how to produce efficiently while maintaining the quality of the product and using it effectively.The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.

Rice Drying,Storage and Processing:Effects of Post-Harvest Operations on Grain Quality

Various post-harvest processes of rice are commonly employed,especially during the off-season,to ensure its consumption feasibility,which often affect the grain quality.Different forms of drying,storage and processing of rice are evaluated to identify their effects on grain quality.Microwave drying has emerged as an alternative to the widely-used intermittent-drying and fixed-bed-dryer methods of drying paddy rice.Control of drying-air temperatures(between 40℃ and 60℃)according to the rice variety can improve quality,especially for exotic varieties.Keeping stored grain in hygroscopic balance,with water content between 11%to 15%,at temperatures between 16℃ and 20℃ and with intergranular relative humidity near 60%,allows 12 months of storage in a controlled environment without significant deterioration.Other innovations,notably the application of artificial refrigeration to grain stored in bulk in vertical cylindrical silos and the use of impermeable packaging for storage,ensure the conservation of grain mass.The different stages and equipments used to obtain polished,brown and parboiled rice result in significant changes in the nutritional value of rice because of the removal of the outermost layers of the grains.Polishing reduces the nutritional value and physical homogeneity of rice.Brown rice retains more bioactive compounds and nutrients because it does not lose the outer layer of the grains in the polishing processes.Parboiled rice,although less nutritious than brown rice,has better grain integrity and milling yield and less loss of nutrients than white rice.

The Rice Processing Industry in Nepal: Constraints and Opportunities

A rice mill survey covering diverse rice processing companies in terms of their milling output, type of technology and year of establishment was conducted to understand the current situation of the rice milling industry and to identify enablers and barriers to its growth in Nepal. Coarse rice varieties dominate Nepal’s rice processing industry, with a 42% share by total weight, followed by medium rice (34%) and fine varieties (less than 7%). Polished white rice (Arwa) was the dominant rice type in Nepal in the survey, followed by parboiled and steamed rice. The price and profit margins increased from coarse to fine rice varieties and from Arwa to parboiled and steamed rice. The cost of milling also followed a similar trend. The rice milling industry in Nepal largely influences the adoption or non-adoption of any specific type of rice variety by dictating specific brands in the market and this has important implications for rice research and development. The rice processing industry of Nepal was unable to compete with the Indian rice milling industry because of: 1) low profit margins due to the high cost of rice production and procurement, 2) a lack of economies of scale, 3) a lack of milling technologies for long and extra-long and steamed rice in the country and a lack of investment to modernize rice milling technology, and 4) unavailability of paddy throughout the year locally. Millers were willing to upgrade their rice milling technology to include high throughput parboiling, steamed rice as well as long and extra-long grain rice. This will be a strategic decision in counteracting the ever-increasing rice imports in Nepal. We believe that the findings of the study will be vital for formulating an appropriate rice research, development and rice processing strategy for Nepal to achieve food and nutritional security and the Sustainable Development Goals.

Milling degree affects the fermentation properties of rice:perspectives from the composition of nutrients and gut microbiota via in vitro fermentation

Fermentation substrates of rice with different milling degrees(MDs) were prepared and fermented with human feces to compare their fermentation properties and effects on gut microbiota.MD 0s,MD 5s and MD 60s represented brown rice,moderately-milled rice and white rice,respectively.After in vitro fermentation,the MD 5s group showed higher starch utilization,compared with the MD 0s and 60s groups evaluated by Fourier transform infrared spectrometer,and confocal laser scanning microscope.Effects of fermentation substrates of rice with different MDs on gut microbiota were evaluated by 16S rDNA sequencing.All the sample groups reduced the pH and produced short-chain fatty acids(SCFAs) and branched-chain fatty acids.The MD 5s group exhibited higher α-diversity than the MD 0s and 60s groups.Abundances of Phascolarctobacterium,Blautia and norank_f_Ruminococcaceae were higher in the MD 0s and 5s groups,compared with the MD 60s group.These bacteria were also positively correlated with the SCFAs production via Spearman correlation analysis.In vitro culture assay revealed that fermentation substrates of MD 0s and 5s promoted the growth of two probiotics(Akkermansia muciniphila and Bifidobacterium adolescentis).Our results showed that moderate milling might be an appropriate way to produce rice products with richer nutrients and better fermentation properties.

Sustainabilty of Rice Processing in Rural Sub-Saharan Africa

Energy and environmental sustainability are important considerations for increased rice production. This study examined the energy utilization and sustainability of rice processing in sub-Saharan Africa. The community of Gadan Loko village in the song local government of Adamawa State, Nigeria was selected as the focus of study. Rice parboiling, the most energy intensive process in rice processing is carried out usually by women in small quantities of about 13.2 kg using traditional pots on tripod support stoves. The parboiled rice is sun dried on mats before it is taken to the milling stalls where it is milled using milling machines driven by single cylinder diesel engines. There were large variations in the quality of milled rice due to lack of consistency in processing parameters. Accumulation of rice husk in the community created important environmental issues. In this study, methods of improving sustainability of rice processing were investigated. The areas included： the utilization of waste heat from the diesel engines for improved drying and efficient pre-soaking; the utilization of solar energy for pre-soaking; the utilization of rice husks as alternative fuel to firewood; and the optimization and redesign of the stoves and parboiling vessels to minimize heat loss to the environment. The results showed that the utilization of rice husk as alternative fuel and the redesign of the stoves and parboiling vessels will increase the sustainability of rice processing and can be easily adopted by the community. While solar energy pre-soaking was not economical and the utilization of waste heat from the diesel engines for drying and pre-soaking would be difficult to implement at the rural scale, because most of the parboiling is done far away from the milling stalls. The study showed that research, development of appropriate technology, and education （RATE） of the rural community is an important way of increasing sustainability.

Simulation and Validation of Rice Potential Growth Process in Zhejiang Province of China by Utilizing WOFOST Model

A crop growth model of WOFOST was calibrated and validated through rice field experiments from 2001 to 2004 in Jinhua and Hangzhou, Zhejiang Province. For late rice variety Xiushui 11 and hybrid Xieyou 46, the model was calibrated to obtain parameter values using the experimental data of years 2001 and 2002, then the parameters were validated by the data obtained during 2003. For single hybrid rice Liangyoupeijiu, the data recorded in 2004 and 2003 were used for calibration and validation, respectively. The main focus of the study was as follows： the WOFOST model is good in simulating rice potential growth in Zhejiang and can be used to analyze the process of rice growth and yield potential. The potential yield obtained from the WOFOST model was about 8100 kg/ha for late rice and 9300 kg/ha for single rice. The current average yield in Jinhua is only about 78% （late rice） and 70% （single rice） of their potential yield. The results of the simulation also showed that the currant practice of management at the middle and late growth stages of rice should be reexamined and improved to reach optimal rice growth.

A comprehensive review of bioactive compounds and processing technology of sesame seed

Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame seeds.It considers processing techniques for extracting oil(aqueous extraction and pressing)from seeds.Novel technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also discussed.The methods of utilization of sesame seed cake are also analyzed.In the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.

Process Optimization of Vacuum Fried Rice-Straw Mushroom （Volvariella Volvacea） Stem Chip Making

The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan＇s multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 ℃ and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that the vacuum frying time in general affects the chips color and oil uptake significantly （p 〈 0.01） and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 ℃ and 100 ℃ for 3 minutes. While for the 80 ℃ vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes （p 〈 0.01）. The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 ℃ for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation （R2 = 0.99）.

The occurrence of arthropods in processed rice products in Malaysia

Objective:To determine distribution of arthropods in processed rice products such as rice flour and rice cereal-based infant food.Methods:Random samples of rice flour and rice cereal-based infant food purchased from commercial outlets were examined for the presence of arthropods using a modified Berlese Tullgren Funnel Method.Mites were mounted prior to identification and weevils were directly identified.Results:For non-expired products, infestation was found in 6.7%of rice flour and none was found in rice cereal-based infant food samples.The arthropods found in the flour samples were Cheyletus spp.,Suidasia pontifica(S. pontifica),Tarsonemus spp.,Tyrophagus putrescentiae(T.putrescentiae),Sitophilus granarius(S. granarius) and Sitophilus oryzae(S.oryzae).Others which cannot be identified were Oribatid and Prostigmatid mites.The most common mites in rice flour were Tarsonemus spp.(69.1%),followed by S.pontifica(18.2%).For expired products,only one sample of rice cereal-based infant food was infested and the infestation was by mites of the family Tydeidae.Conclusions:This study demonstrates the presence of 4 allergenic species of S.pontifica,T.putrescentiae,S.granarius and S.oryzae in rice flour.These arthropods can contribute to the incidence of anaphylaxis upon consumption by atopic individuals.There was no infestation of arthropods in rice cereal-based infant food surveyed except for an expired product in a moderate rusty tin container.

Design and Research on Virtual Display of Whole Process Mechanization for Rice Production in Cold Region

With the development of society,the virtual reality technology and multimedia technology have been applied to modern large-scale agriculture. The paper describes the design ideas for animation display of mechanized rice production in cold region,and elaborates the design of major part of each scene. By animation display,we can know about the whole process of rice production,as well as the benefits of mechanized operation.

Analyzing the Roles of Agricultural Extension Agents in Hybrid Rice Technology Decision-Making Process of Farmers

The study determined the roles of agricultural extension in hybrid rice technology decision-making process by extension agents,Nay Pyi Taw,Myanmar.The specific objectives were:to study personal characteristics of agricultural extension agents,experiences and their roles,to identify extension agents’opinion on hybrid rice technology decision-making process,and to determine relationship between the roles of agricultural extension agents and decision-making process of hybrid rice production.One hundred and eight extension agents were collected who were working in Department of Agriculture,Nay Pyi Taw area and surveyed and interviewed by questionnaires.The study revealed that majority of agricultural extension agents(65.7%)were female staffs and most of extension agents(40.7%)were under 30 years as young staffs.Majority of extension agents(81.5%)were educated only Agri-Diploma.More than half(54.6%)had one to five-year experiences in employment and 58.3%had no hybrid rice training experience and source of information regarding the hybrid rice production was received 63.9%from Department of Agriculture(DOA).Study found that there was highly significant relationship between most of the roles of agricultural extension agents and hybrid rice technology decision-making process of stages 4 and 5.And then most of the extension agents’roles singnificantly related with stage 2 except role of conducting introduction of hybrid seeds and distribution through by Seed Co.Ltds which was highly significant.Beside,most of the roles of extension agents significantly related with stage 3.However stages 1 and 6 were no singnificantly related.Finally above all,a well structure seed business,Good Agricultural Practices and farm level mechanization and quality extension service are very important to increase the adoption of hybrid rice in Myanmar.

Calcium effect on the process of cold-hardening of rice seedlings

Low temperature is an important environmen-tal factor that limits the productivity and dis-tribution of plant. The ability to cold acclima-tion is a common adaptive response in plantsnative in temperate regions and results in en-hancing tolerance to chilling stress. In presentstudy the seedlings of Tesanai 2 were grown at28±1℃ and under a photo flux density (PFD)of 30μmol/m~2s for 8 d. The cold acclimationresponse is triggered by 14℃ under a PFD of75 μmol/m~2s for 3 d. Rice seedlings for cold-hardening were germinated from seeds treatedwith or without immersion in 30 mmol/L ofCaClsolution. Change of membrane systemprotection in leaves at various periods(viz:fol-lowing cold-hardening, chilling stress and onthe 3rd day of recovery), the ratio of survival

基于改进YOLOv3的水稻叶部病害检测

为了解决水稻小病斑检测不准确的问题,提出一种基于改进YOLOv3的水稻叶部病害检测方法Rice-YOLOv3。首先,采用K-means++聚类算法,计算新的锚框尺寸,使锚框尺寸与数据集相匹配;其次,采用激活函数Mish替换YOLOv3主干网络中的Leaky Relu激活函数,利用该激活函数的平滑特性,提升网络的检测准确率,同时将CSPNet与DarkNet53中的残差模块相结合,在避免出现梯度信息重复的同时,增加神经网络的学习能力,提升检测精度和速率;最后,在FPN层分别引入注意力机制ECA和CBAM模块,解决特征层堆叠处的特征提取问题,提高对小病斑的检测能力。在训练过程中,采用COCO数据集预训练网络模型,得到预训练权重,改善训练效果。结果表明:在测试集下,Rice-YOLOv3检测水稻叶部3种病害的平均精度均值(mAP)达92.94%,其中,稻瘟病、褐斑病、白叶枯病的m AP值分别达93.34%、89.68%、95.80%,相较于YOLOv3,Rice-YOLOv3检测的m AP提高了6.05个百分点,速率提升了2.8帧/s,对稻瘟病和褐斑病的小病斑的检测能力明显增强,可以检测出原始网络模型漏检的小病斑;与Faster-RCNN、YOLOv5等模型对比,Rice-YOLOv3提高了对相似病害和微小病害的识别能力,并在原始的基础上提高了检测速率。

Construction and modification of chloroplast ultrastructure of a special albino rice mutant W25 during the seedling greenish process

W25 was a gamma-irradiation induced albinorice mutant line, which only expressed in thespecial temperatures (see figure). At 30 Cand 35 C, the seedling leaves of W25 showedgreenish or normal green, but they exhibitedalbino at 25℃, which could be greenish afterthe fourth leaf extension and recovered to be

不同氮肥运筹下2种主栽粳稻生长发育和加工品质的差异

水稻是世界上重要粮食作物之一,水稻的生长发育、产量和稻米品质都很容易受到氮素的影响。本文以江苏省主栽常规粳稻品种武运粳23号和宁粳3号为研究材料,采用裂区试验设计,研究不同施氮水平(0、75、150、225、300 kg/hm^(2))对2个水稻品种的生长发育及加工品质的影响。结果发现:施氮肥处理增加了水稻植株的株高、茎蘖数、上3叶叶色值、干物质重、产量,提高了水稻的加工品质,但施用氮肥量越大,水稻的株高越高,而茎蘖数、干物质积累量、产量则会降低,同时,施氮量的增加提高了水稻的糙米率、精米率和整精米率,但过高反而降低了精米率和整精米率,综合生长发育指标和稻米加工指标,施氮肥量在N3(150 kg/hm^(2))处理下表现较优;不同品种对氮素的响应不同,武运粳23号株高、茎蘖数、叶色值、有效穗数、穗粒数、理论产量、糙米率和精米率低于宁粳3号,而千粒质量、产量、整精米率高于宁粳3号。武运粳23号和宁粳3号的产量和加工品质分别在施纯氮150 kg/hm^(2)和225 kg/hm^(2)下表现较优。

黄精黑糯米酒酿造工艺优化及其品质分析

以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒。以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定。结果表明,最佳酿造工艺条件为酒曲与酵母质量比1:1、发酵时间6 d、黄精提取液添加量28%、料液比(糯米与水)1.0:7.0(g:mL)。在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0%vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL。

玉米象侵害后的稻谷的加工精度对大米理化特性和食用品质的影响

为探究玉米象侵害后的稻谷的加工精度对大米理化特性和食用品质的影响以及加工精度对玉米象侵蚀的抑制程度,以玉米象侵害后的稻谷为研究对象,以未被侵害的稻谷为对照,将被侵害的稻谷分别加工为糙米、适碾大米和精碾大米后,用PE包装袋密封并在30℃、RH 75%条件下储藏30 d,储藏期间定期取样并对大米的脂肪酸值、丙二醛(MDA)含量、α-淀粉酶活性、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性等生化指标及其所制米饭的质构特性和蒸煮品质进行测定与分析。结果表明:随着储藏时间的延长,所有处理组大米样品的脂肪酸值、α-淀粉酶活性和MDA含量均呈上升趋势,POD活性和CAT活性均呈下降趋势;其对应米饭的食用品质逐渐下降,硬度上升,黏性与弹性下降;米饭蒸煮特性中吸水率和膨胀率上升,pH值与米汤固形物含量逐渐下降;与对照样加工的大米相比,虫蚀样加工得到的大米的品质劣变更加明显;随着大米加工精度的提高,样品的脂肪酸值、MDA含量以及酶活逐渐下降,且随着加工精度的提高品质劣变速度逐渐降低。玉米象对稻谷的侵害会造成大米储藏品质劣变加速,而稻谷的加工会碾磨掉部分虫卵,减缓玉米象侵害对大米储藏品质的影响,且随着加工精度的提高抑制效果增强。适碾与精碾对害虫的侵害均有抑制效果且对大米食用品质的影响并无显著性差异,适碾大米保留了部分皮层和糊粉层,因此储藏条件适宜时适碾大米可作为更优的储藏方式。

基于计算机图像分析处理的插秧机优化研究

以进一步提升插秧机的作业效率及智能化应用为目标,选取其可视化处理与执行组件为研究对象,基于计算机图像分析与处理技术展开优化研究。通过分析插秧机的结构组成及作业特征,搭建计算机图像特征处理模型,经内部特征计算匹配,设计了完整、有效的插秧图像分析处理流程。展开计算机图像分析与处理优化下的整机作业试验,结果表明:与传统机械特征分析相比,图像识别准确率得到较大提升,插秧均匀率可提升至94.39%,插秧效率相对提升8.30%,满足了插秧机智能化作业需求,具有较好的推广应用价值。