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<p>To overcome the long cooking time and poor gelatinization property of Coix seed for high-quality pregelatinized products, this study employed ultrasonic-assisted soaking pretreatment combined with far infrared drying (IRD) to optimize the processing parameters. Results showed that the optimal ultrasound pretreatment conditions were an ultrasonic power of 60 W, a frequency of 28&#xa0;kHz, a treatment duration of 25&#xa0;min, and a material-to-liquid ratio of 1:2 (g/mL). Ultrasound pretreatment significantly shortened the cooking time of Coix seeds while enhancing their water-holding capacity and swelling volume. The total starch content and color remained relatively stable; however, a slight decrease in protein content and an increase in fat content were observed. The logarithmic model exhibited the best fit for the drying kinetics of Coix seeds. At an IRD temperature of 60 ℃, the cooking time, contact angle, and hardness of Coix seeds reached their minimum values, while the rehydration ratio was maximized. The ultrasonic-assisted far infrared (US-IRD) process effectively enhanced and preserved the micro-porous surface structure of Coix seeds. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses revealed that during far infrared drying, moisture migrated progressively from the Coix seed core to the surface, resulting in uniform moisture distribution and efficient dehydration. These findings demonstrate the superiority of the ultrasonic-assisted far infrared process for enhancing the functional and structural properties of Coix seed, thereby establishing a theoretical foundation for the mechanism research of ultrasound in food processing.</p>

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Study on Pre-gelatinization Quality and Drying Characteristics of Coix Seed During Ultrasonic-Assisted Far Infrared Drying

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Mengmeng Jiang,
  • CuiYun Che,
  • Yingzhe Jin,
  • Haoxin Lv,
  • Wenxue Zhu,
  • Kai Zhang,
  • YuQi Cheng,
  • YuGe Liu,
  • Zhengdong Yan

摘要

To overcome the long cooking time and poor gelatinization property of Coix seed for high-quality pregelatinized products, this study employed ultrasonic-assisted soaking pretreatment combined with far infrared drying (IRD) to optimize the processing parameters. Results showed that the optimal ultrasound pretreatment conditions were an ultrasonic power of 60 W, a frequency of 28 kHz, a treatment duration of 25 min, and a material-to-liquid ratio of 1:2 (g/mL). Ultrasound pretreatment significantly shortened the cooking time of Coix seeds while enhancing their water-holding capacity and swelling volume. The total starch content and color remained relatively stable; however, a slight decrease in protein content and an increase in fat content were observed. The logarithmic model exhibited the best fit for the drying kinetics of Coix seeds. At an IRD temperature of 60 ℃, the cooking time, contact angle, and hardness of Coix seeds reached their minimum values, while the rehydration ratio was maximized. The ultrasonic-assisted far infrared (US-IRD) process effectively enhanced and preserved the micro-porous surface structure of Coix seeds. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses revealed that during far infrared drying, moisture migrated progressively from the Coix seed core to the surface, resulting in uniform moisture distribution and efficient dehydration. These findings demonstrate the superiority of the ultrasonic-assisted far infrared process for enhancing the functional and structural properties of Coix seed, thereby establishing a theoretical foundation for the mechanism research of ultrasound in food processing.