Rice holds paramount significance as a staple in the Chinese diet and cultural heritage.As living standards improve,there is a gradual elevation in people's expectations regarding the taste quality of rice.The quality of cooked rice is intricately linked to factors such as rice species,storage conditions,cooking methods,control proce-dures,and equipment.In this paper,the impact of rice varieties,planting conditions,processing,and storage on the sensory attributes of cooked rice was comprehensively examined.A synthesis of the physical and chemical trans-formations that occur during the cooking process was presented,the influencing factors on rice quality were analyzed,the cooking curve was explored,and the evolution of rice cooking equipment was delved into.The insights provided aim to serve as a valuable reference for advancing rice processing technology and equipment.
维普
万方数据