This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, the effect of sonication in brown rice resulted to the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution.

这项工作研究了超声处理对蜡质和非蜡质品种的糙米和碾米的影响。我们在这里报告了超声处理下未煮熟米粒的微观结构分析及其对质地特性的影响。X射线计算机断层扫描结果显示微孔表面的形成以及裂纹和裂缝的产生。超声处理可提高大米样品的孔隙率％，从而使蒸煮过程中的水易于渗透并促进质地柔软。此外，在糙米中进行超声处理的效果导致内源性铁和磷含量降低，但是当将超声处理的稻米浸泡在矿物质溶液中时，其通过强化的铁吸收能力增加。