ArticleFoods (Basel, Switzerland)2024
Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comprehensive Evaluation of Varietal Differences in Glutinous Rice: Multidimensional Assessment of Cooking Quality and Processing Characteristics.Foods (Basel, Switzerland) · 2026Article
- Method of Characterization and Classification of the Physicochemical Quality of Polished White Rice Grains Using VIS/NIR/SWIR Techniques and Machine Learning Models for Lot Segregation and Commercialization in Storage and Processing Units.Foods (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T
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