After long-term storage of rice, due to factors such as temperature and moisture, various changes occur in starch, fat, and protein in rice, which causes the rice to lose its original color, aroma, and taste, resulting in a decline in nutritional composition and food quality. Even toxic and harmful substances (such as aflatoxin, etc.) are produced.
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Storage time, temperature, moisture, and oxygen are the main factors affecting the aging of rice. In addition, rice varieties, processing precision, alfalfa meal content, and pest damage are also closely related to rice aging. The aging time of rice is directly proportional to the storage time, and the longer the storage time, the heavier the aging. Large water content, high temperature, poor processing accuracy, and high glutinous rice flour make rice aging faster. Among the different types of rice, the aging of glutinous rice was fastest, followed by glutinous rice, and glutinous rice was slower. Therefore, in order to maintain the fresh quality of rice and the palatability of consumption, care should be taken to reduce the storage time and keep it cool and dry.
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Storage time, temperature, moisture, and oxygen are the main factors affecting the aging of rice. In addition, rice varieties, processing precision, alfalfa meal content, and pest damage are also closely related to rice aging. The aging time of rice is directly proportional to the storage time, and the longer the storage time, the heavier the aging. Large water content, high temperature, poor processing accuracy, and high glutinous rice flour make rice aging faster. Among the different types of rice, the aging of glutinous rice was fastest, followed by glutinous rice, and glutinous rice was slower. Therefore, in order to maintain the fresh quality of rice and the palatability of consumption, care should be taken to reduce the storage time and keep it cool and dry.