Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures

HUANG Ning; CHEN Xiaohe; MENG Lingqing; YANG Ran; QU Lingbo; ZHAO Changcheng; LI Chunxia; QIAN Ping

doi:10.13386/j.issn1002-0306.2024050031

Volume 46 Issue 9

Apr. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(9): 317-328. > DOI: 10.13386/j.issn1002-0306.2024050031

HUANG Ning, CHEN Xiaohe, MENG Lingqing, et al. Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures[J]. Science and Technology of Food Industry, 2025, 46(9): 317−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050031.

Citation:

PDF (4405 KB)

Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures

HUANG Ning^1,,
CHEN Xiaohe¹,
MENG Lingqing²,
YANG Ran^{3, 4},
QU Lingbo^{4, 5},
ZHAO Changcheng^{1, 4, ,},
LI Chunxia²,
QIAN Ping^2, ,

1.
School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
2.
Institute of Military Engineering Technology, Institute of Systems Engineering, Academy of Military Sciences, Beijing 100010, China
3.
School of Chemisty, Zhengzhou University, Zhengzhou 450001, China
4.
Food Laboratory of Zhongyuan, Luohe 462000, China
5.
School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, China

More Information

Received Date: May 06, 2024
Available Online: March 03, 2025

Graphical Abstract

Abstract

Abstract

To investigate the quality changes of extruded restructured rice during storage at different temperatures, the changes in physicochemical properties, rehydration characteristics, and sensory qualities were analyzed during storage at 25, 35, 45 and 55 ℃. The rehydration time index was fitted by kinetic equations, and a shelf-life prediction model was established in conjunction with the Arrhenius equation. Finally, X-ray diffraction (XRD), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) were employed to verify the occurrence of starch retrogradation, thereby explaining the cause of the prolonged rehydration time of extruded restructured rice. The results indicated that with the extension of storage time, the L^* value and sensory score of extruded rice gradually decreased, while the b^* value, rehydration time, hardness and chewiness gradually increased, and the higher the storage temperature, the faster the rate of change. The increase rates of rehydration time at 25, 35, 45 and 55 ℃ storage at 120 days were 7.14%, 23.86%, 31% and 47.57%, respectively. The kinetic model using rehydration time as the index had the highest fit with the zero-order kinetic model, and the error of the shelf-life prediction model based on this was less than 10%. In addition, XRD analysis confirmed that the starch crystal structure became more ordered of extruded rice during storage. DSC analysis also showed that the gelatinization enthalpy significantly increased with the storage time, and gelatinization enthalpy increased to 1481.33 J/g after 120 days storage at 45 ℃. The apparent morphology of the microstructure became rough gradually. Consequently, rehydration time was considered as the key index of quality deterioration of extruded rice during storage. The shelf-life prediction model established based on this is relatively reliable. The prolongation of rehydration time during storage is related to starch retrogradation.
- extruded rice,
- storage,
- rehydration time,
- shelf life prediction model

FullText(HTML)

References (38)

References

[1]	郭亚丽, 程科, 王辉, 等. 重组米的研究进展[J]. 粮食与饲料工业,2018(9):1−4. [GUO Yali, CHENG Ke, WANG Hui, et al. Research progress of restructured rice[J]. Cereal & Feed Industry,2018(9):1−4.] GUO Yali, CHENG Ke, WANG Hui, et al. Research progress of restructured rice[J]. Cereal & Feed Industry, 2018（9）: 1−4.
[2]	中华人民共和国国家质量监督检验检疫总局. 方便米饭:GB/T 31323-2014[S]. 2014. [General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. Instant rice:GB/T 31323-2014[S]. 2014.] General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. Instant rice: GB/T 31323-2014[S]. 2014.
[3]	罗霜霜, 康建平, 张星灿, 等. 方便米饭品质改良研究进展[J]. 粮油食品科技,2020,28(3):78−84. [LUO Shuangshuang, KANG Jianping, ZHANG Xingcan, et al. Research progress on quality improvement of instant rice[J]. Science and Technology of Cereals, Oils and Foods,2020,28(3):78−84.] LUO Shuangshuang, KANG Jianping, ZHANG Xingcan, et al. Research progress on quality improvement of instant rice[J]. Science and Technology of Cereals, Oils and Foods, 2020, 28（3）: 78−84.
[4]	陈远涛. 电子鼻结合感官评价的食品新鲜度检测研究[D]. 杭州:浙江大学, 2022. [CHEN Yuantao. Research on food freshness detection based on electronic nose and sensory evaluation[D]. Hangzhou:Zhejiang University, 2022.] CHEN Yuantao. Research on food freshness detection based on electronic nose and sensory evaluation[D]. Hangzhou: Zhejiang University, 2022.
[5]	李瑞乐. 压力汽蒸条件对米饭食用品质的影响[D]. 郑州:河南工业大学, 2022. [LI Ruile. Effect of pressure steaming conditions on edible quality of rice[D]. Zhengzhou:Henan University of Technology, 2022.] LI Ruile. Effect of pressure steaming conditions on edible quality of rice[D]. Zhengzhou: Henan University of Technology, 2022.
[6]	段小明, 张蓓, 冯叙桥, 等. 大米超高压处理对脱水方便米饭品质的影响[J]. 中国粮油学报,2014,29(11):1−6,13. [DUAN Xiaoming, ZHANG Bei, FENG Xuqiao, et al. Effect of ultra high pressure processing to rice on quality of dehydrated instant rice[J]. Journal of the Chinese Cereals and Oils Association,2014,29(11):1−6,13.] DUAN Xiaoming, ZHANG Bei, FENG Xuqiao, et al. Effect of ultra high pressure processing to rice on quality of dehydrated instant rice[J]. Journal of the Chinese Cereals and Oils Association, 2014, 29（11）: 1−6,13.
[7]	赵建秋, 林致通, 张东霞, 等. 云南软米及其热风干燥方便米饭的食用品质[J]. 食品与发酵工业,2019,45(4):152−157. [ZHAO Jianqiu, LIN Zhitong, ZHANG Dongxia, et al. Study on the qualities of Yunnan soft rice and its hot-air dried instant rice[J]. Food and Fermentation Industries,2019,45(4):152−157.] ZHAO Jianqiu, LIN Zhitong, ZHANG Dongxia, et al. Study on the qualities of Yunnan soft rice and its hot-air dried instant rice[J]. Food and Fermentation Industries, 2019, 45（4）: 152−157.
[8]	王会然. 挤压重组米生产工艺优化及贮藏稳定性研究[D]. 长沙:湖南农业大学, 2013. [WANG Huiran. Study on the process optimization and storage stability of extruded rice[D]. Changsha:Hunan Agricultural University, 2013.] WANG Huiran. Study on the process optimization and storage stability of extruded rice[D]. Changsha: Hunan Agricultural University, 2013.
[9]	史波林, 赵镭, 支瑞聪. 基于品质衰变理论的食品货架期预测模型及其应用研究进展[J]. 食品科学,2012,33(21):345−350. [SHI Bolin, ZHAO Lei, ZHI Ruicong. Advances in predictive shelf life models based on food quality deterioration theory and their applications[J]. Food Science,2012,33(21):345−350.] SHI Bolin, ZHAO Lei, ZHI Ruicong. Advances in predictive shelf life models based on food quality deterioration theory and their applications[J]. Food Science, 2012, 33（21）: 345−350.
[10]	姜溪雨, 刘璇, 毕金峰, 等. 果蔬汁品质监测及货架期预测研究进展[J]. 食品科技,2021,46(4):21−29. [JIANG Xiyu, LIU Xuan, BI Jinfeng, et al. Research progress of fruit and vegetable juice quality monitoring and shelf life prediction[J]. Food Science and Technology,2021,46(4):21−29.] JIANG Xiyu, LIU Xuan, BI Jinfeng, et al. Research progress of fruit and vegetable juice quality monitoring and shelf life prediction[J]. Food Science and Technology, 2021, 46（4）: 21−29.
[11]	KHASANOV A, MATVEEVA N. Determination of the shelf life of a functional beverage by accelerated testing[J]. E3S Web of Conferences,2020,164:01003. doi: 10.1051/e3sconf/202016401003
[12]	徐秀义. 复配发芽糙米方便米饭生产工艺优化及其货架期预测模型构建[D]. 锦州:渤海大学, 2019. [XU Xiuyi. The optimizing of the processing technology of instant rice with germinated brown rice and the construction of shelf life prediction model[D]. Jinzhou:Bohai University, 2019.] XU Xiuyi. The optimizing of the processing technology of instant rice with germinated brown rice and the construction of shelf life prediction model[D]. Jinzhou: Bohai University, 2019.
[13]	WANG S J, LI C L, COPELAND L, et al. Starch retrogradation:A comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568−585. doi: 10.1111/1541-4337.12143
[14]	LI S, ZHANG M, REN X, et al. Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism[J]. International Journal of Biological Macromolecules,2024,260:129509. doi: 10.1016/j.ijbiomac.2024.129509
[15]	沈宇光, 肖志刚, 柴媛, 等. 工程重组米的研究进展[J]. 农产品加工,2019(2):63−65,70. [SHEN Yuguang, XIAO Zhigang, CHAI Yuan, et al. Research advance of restructuring rice[J]. Farm Products Processing,2019(2):63−65,70.] SHEN Yuguang, XIAO Zhigang, CHAI Yuan, et al. Research advance of restructuring rice[J]. Farm Products Processing, 2019（2）: 63−65,70.
[16]	郑志, 张建朱, 王丽娟, 等. 不同干燥方式制备方便米饭的品质比较[J]. 食品科学,2013,34(2):63−66. [ZHENG Zhi, ZHANG Jianzhu, WANG Lijuan, et al. Effect of different drying methods on the quality of instant rice[J]. Food Science,2013,34(2):63−66.] ZHENG Zhi, ZHANG Jianzhu, WANG Lijuan, et al. Effect of different drying methods on the quality of instant rice[J]. Food Science, 2013, 34（2）: 63−66.
[17]	王立峰, 陈静宜, 陈超, 等. 不同包装方式下大米储藏品质及微观结构研究[J]. 粮食与饲料工业,2014(12):1−5,9. [WANG Lifeng, CHEN Jingyi, CHEN Chao, et al. Study on the storage quality and microstructure of rice by different packaging methods[J]. Cereal & Feed Industry,2014(12):1−5,9.] doi: 10.7633/j.issn.1003-6202.2014.12.001 WANG Lifeng, CHEN Jingyi, CHEN Chao, et al. Study on the storage quality and microstructure of rice by different packaging methods[J]. Cereal & Feed Industry, 2014（12）: 1−5,9. doi: 10.7633/j.issn.1003-6202.2014.12.001
[18]	巩馨. 大米蛋白对淀粉回生的影响及其应用研究[D]. 扬州:扬州大学, 2024. [GONG Xin. Effect of rice protein on starch retrogradation and its application research[D]. Yangzhou:Yangzhou University, 2024.] GONG Xin. Effect of rice protein on starch retrogradation and its application research[D]. Yangzhou: Yangzhou University, 2024.
[19]	张崇彬. 微波处理对大米储藏品质及微观结构的稳定性影响研究[D]. 南京:南京财经大学, 2024. [ZHANG Chongbin. Study on the effect of microwave treatment on the stability of rice storage quality and microstructure[D]. Nanjing:Nanjing University of Finance & Economics, 2024.] ZHANG Chongbin. Study on the effect of microwave treatment on the stability of rice storage quality and microstructure[D]. Nanjing: Nanjing University of Finance & Economics, 2024.
[20]	伦利芳. 大米低温储藏后在不同环境条件下其品质变化[D]. 郑州:河南工业大学, 2014. [LUN Lifang. The changes of rice quality under different environmental conditions after low temperature storage[D]. Zhengzhou:Henan University of Technology, 2014.] LUN Lifang. The changes of rice quality under different environmental conditions after low temperature storage[D]. Zhengzhou: Henan University of Technology, 2014.
[21]	王亚秋. 大米低温储藏品质变化规律及米饭品质改良研究[D]. 上海:上海海洋大学, 2023. [WANG Yaqiu. Study on the effect of low temperature storage on rice quality and quality improvement of rice[D]. Shanghai:Shanghai Ocean University, 2023.] WANG Yaqiu. Study on the effect of low temperature storage on rice quality and quality improvement of rice[D]. Shanghai: Shanghai Ocean University, 2023.
[22]	KENNEDY J F, KNILL C J. The Maillard reaction[J]. Carbohydrate Polymers,2003,54(3):393−393.
[23]	杨旭风, 贾晓东, 许梦洋, 等. 褐变机理及其防治技术研究进展[J]. 中国农学通报,2023,39(13):137−145. [YANG Xufeng, JIA Xiaodong, XU Mengyang, et al. Browning mechanism and its control technology:Research progress[J]. Chinese Agricultural Science Bulletin,2023,39(13):137−145.] doi: 10.11924/j.issn.1000-6850.casb2022-0400 YANG Xufeng, JIA Xiaodong, XU Mengyang, et al. Browning mechanism and its control technology: Research progress[J]. Chinese Agricultural Science Bulletin, 2023, 39（13）: 137−145. doi: 10.11924/j.issn.1000-6850.casb2022-0400
[24]	王军, 王栋, 罗庆松, 等. 不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型[J]. 农业工程学报,2017,33(S1):367−373. [WANG Jun, WANG Dong, LUO Qingsong, et al. Lipid oxidation and color degradation kinetics under different storage conditions of pollen[J]. Transactions of the Chinese Society of Agricultural Engineering,2017,33(S1):367−373.] doi: 10.11975/j.issn.1002-6819.2017.z1.055 WANG Jun, WANG Dong, LUO Qingsong, et al. Lipid oxidation and color degradation kinetics under different storage conditions of pollen[J]. Transactions of the Chinese Society of Agricultural Engineering, 2017, 33（S1）: 367−373. doi: 10.11975/j.issn.1002-6819.2017.z1.055
[25]	ATWELL W A, HOOD L F, LINEBACK D R, et al. The terminology and methodology associated with basic starch phenomena[J]. Cereal Foods World.,1988,33(3):306.
[26]	阮少兰, 毛广卿. 大米蒸煮品质的研究[J]. 粮食与饲料工业,2004,10:25−26. [RUAN Shaolan, MAO Guangqing. Study on rice cooking properties[J]. Cereal & Feed Industry,2004,10:25−26.] doi: 10.3969/j.issn.1003-6202.2004.02.013 RUAN Shaolan, MAO Guangqing. Study on rice cooking properties[J]. Cereal & Feed Industry, 2004, 10: 25−26. doi: 10.3969/j.issn.1003-6202.2004.02.013
[27]	CUEVAS R P O, TAKHAR P S, SREENIVASULU N. Characterization of mechanical texture attributes of cooked milled rice by texture profile analyses and unraveling viscoelasticity properties through rheometry[M]. New York:Humana, 2019:151−167.
[28]	楚炎沛. 物性测试仪在食品品质评价中的应用研究[J]. 粮食与饲料工业,2003,7:40−42. [CHU Yanpei. Study on the application of physical property tester in food quality evaluation[J]. Cereal & Feed Industry,2003,7:40−42.] doi: 10.3969/j.issn.1003-6202.2003.03.011 CHU Yanpei. Study on the application of physical property tester in food quality evaluation[J]. Cereal & Feed Industry, 2003, 7: 40−42. doi: 10.3969/j.issn.1003-6202.2003.03.011
[29]	ZHANG Qing, ZHENG Bandong, ZHANG Yi, et al. A comprehensive review of the factors influencing the formation of retrograded starch[J]. International Journal of Biological Macromolecules,2021,186:163−173. doi: 10.1016/j.ijbiomac.2021.07.050
[30]	WANG S, CHAO C, CAI J, et al. Starch-lipid and starch-lipid-protein complexes:A comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety,2020,19(3):1056−1079. doi: 10.1111/1541-4337.12550
[31]	ZHANG B, BAI B, PAN Y, et al. Effects of pectin with different molecular weight on geletinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch[J]. Food Chemistry,2018,264:58−63. doi: 10.1016/j.foodchem.2018.05.011
[32]	樊沁昕, 谢忆雯, 高振洪, 等. 不同贮藏温度对自热食品货架期的影响[J]. 包装工程,2020,41(15):163−169. [FAN Qinxin, XIE Yiwen, GAO Zhenhong, et al. Effect of different storage temperature on shelf life of self-heating food[J]. Packaging Engineering,2020,41(15):163−169.] FAN Qinxin, XIE Yiwen, GAO Zhenhong, et al. Effect of different storage temperature on shelf life of self-heating food[J]. Packaging Engineering, 2020, 41（15）: 163−169.
[33]	李燮昕, 杨佩菊, 罗昊. 俄色发糕的贮藏品质分析及货架期预测模型的建立[J]. 食品科技,2022,47(9):144−150. [LI Xiexin, YANG Peiju, LUO Hao. Establishment of the shelf life prediction model of ese steamed sponge cake[J]. Food Science and Technology,2022,47(9):144−150.] LI Xiexin, YANG Peiju, LUO Hao. Establishment of the shelf life prediction model of ese steamed sponge cake[J]. Food Science and Technology, 2022, 47（9）: 144−150.
[34]	WU Jianyong, DAVID Julian, CHEN Jun, et al. Improvement in storage stability of lightly milled rice using superheated steam processing[J]. Journal of Cereal Science,2016,71:130−137. doi: 10.1016/j.jcs.2016.08.006
[35]	SHRESTHA A K, BLAZEK J, FLANAGAN B M, et al. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules[J]. Carbohydrate Polymers,2012,90(1):23−33. doi: 10.1016/j.carbpol.2012.04.041
[36]	韩旭. 稻谷贮藏特性与米饭品质研究[D]. 长春:吉林大学, 2018. [HAN Xu. Study on the storage characteristics of paddy and the quality of rice[D]. Changchun:Jilin University, 2018.] HAN Xu. Study on the storage characteristics of paddy and the quality of rice[D]. Changchun: Jilin University, 2018.
[37]	唐敏敏. 黄原胶对大米淀粉回生性质的影响及其机理初探[D]. 无锡:江南大学, 2014. [TANG Minmin. Effect of Xanthan on the retrogradation of rice starch and preliminary study on its mechanism[D]. Wuxi:Jiangnan University, 2014.] TANG Minmin. Effect of Xanthan on the retrogradation of rice starch and preliminary study on its mechanism[D]. Wuxi: Jiangnan University, 2014.
[38]	ZHONG Y, HAN P, SUN S, et al. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage[J]. Food Chemistry,2022,375:131874. doi: 10.1016/j.foodchem.2021.131874