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<p>Freeze-dried rice has gained attention for its convenience, but it often exhibits incomplete rehydration and a hard, undercooked core after short commercial rehydration times (such as 6&#xa0;min). Currently, there is a lack of processing technologies capable of effectively addressing this problem. This research systematically explored the effect of ultrasonic treatment applied at different stages of freeze-dried rice processing, specifically during the soaking of raw rice (UT-S) and after cooking (UT-A), using different power levels ranging from 450 to 900 W on improving the rehydration quality of freeze-dried rice. The results showed that post-cooking ultrasonic treatment was significantly more effective than treatment during the soaking stage. In the UT-A group, 750 W was identified as the optimal power. At this power, the actual rehydration time was reduced to 6.5&#xa0;min. Although it did not fully meet the ideal commercial target of 6&#xa0;min, it still represented a 36.07% reduction compared to the control. Furthermore, after 6&#xa0;min of rehydration, the hard core in the rice grains essentially disappeared, the rehydration ratio increased by 16.32%, and chewiness decreased by 30.55%, indicating no significant difference from that of fresh rice. Mechanistic analysis revealed that post-cooking ultrasonic treatment primarily modifies the starch gel network through cavitation, thereby inhibiting starch retrogradation and optimizing water distribution, ultimately enhancing rehydration quality. This study identifies the optimal processing stage and power for applying ultrasonic treatment to freeze-dried rice, providing an effective technical solution to the problem of poor short-time rehydration quality.</p>

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Ultrasound-Assisted Improvement of Rapid Rehydration in Freeze-Dried Rice: The Critical Role of Post-cooking Treatment

  • 期刊论文

  • 发表日期：

    2026年3月27日

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  • Zichen Zhou,
  • Min Zhang,
  • Chung Lim Law,
  • Yiping Chen

摘要

Freeze-dried rice has gained attention for its convenience, but it often exhibits incomplete rehydration and a hard, undercooked core after short commercial rehydration times (such as 6 min). Currently, there is a lack of processing technologies capable of effectively addressing this problem. This research systematically explored the effect of ultrasonic treatment applied at different stages of freeze-dried rice processing, specifically during the soaking of raw rice (UT-S) and after cooking (UT-A), using different power levels ranging from 450 to 900 W on improving the rehydration quality of freeze-dried rice. The results showed that post-cooking ultrasonic treatment was significantly more effective than treatment during the soaking stage. In the UT-A group, 750 W was identified as the optimal power. At this power, the actual rehydration time was reduced to 6.5 min. Although it did not fully meet the ideal commercial target of 6 min, it still represented a 36.07% reduction compared to the control. Furthermore, after 6 min of rehydration, the hard core in the rice grains essentially disappeared, the rehydration ratio increased by 16.32%, and chewiness decreased by 30.55%, indicating no significant difference from that of fresh rice. Mechanistic analysis revealed that post-cooking ultrasonic treatment primarily modifies the starch gel network through cavitation, thereby inhibiting starch retrogradation and optimizing water distribution, ultimately enhancing rehydration quality. This study identifies the optimal processing stage and power for applying ultrasonic treatment to freeze-dried rice, providing an effective technical solution to the problem of poor short-time rehydration quality.