A review of mathematical models in unit operations of glutinous and non-glutinous rice processing

Abstract

Glutinous rice, commonly known as sticky rice, is a popular staple due to its distinct texture and high nutritional value. This review highlights a recent study on mathematical modeling in the processing stages of glutinous and non-glutinous rice, aimed at enhancing product quality while minimizing energy consumption, and provides a comprehensive assessment of various models applied in the soaking, drying, storage, and cooking operations of both types of rice. Water bath and chamber are used to soak the glutinous or non-glutinous rice. These approaches provide an extensive assessment of the rice's culinary characteristics and overall quality. Peleg, Fick's law, Lewis, Page, two-term, Newton, Henderson and Pabis, Wang and Singh, Midilli, Verna, Chung-Pfost, and others are used to predict the effects of soaking, drying, storage, and cooking on glutinous and non-glutinous rice. Thus, these effects of glutinous and non-glutinous rice processing can be understood from the kinetics and other constants of the models.