The application of advanced technology in the deep processing of rice, flour, and oil can significantly enhance the value and utilization of grain and oil resources. Several cutting-edge technologies are currently being used worldwide to achieve this goal. Here are some of the most advanced methods in grain and oil processing.
First, electromechanical integration, photoelectric control, and intelligent technologies play a crucial role in modern grain and oil processing. These high-tech solutions are essential for managing storage, transportation, preservation, processing, quality control, and distribution of finished products. They ensure efficiency, high quality, and cost-effectiveness throughout the entire production chain.
Second, extrusion technology is widely used in developed countries for grain and oil processing. This technique involves a biochemical reactor that helps in breaking down fiber, starch, and proteins, as well as in organizing soybean proteins and disrupting cell walls. It has broad applications in producing breakfast cereals, snacks, and other processed foods. For example, extrusion stabilization of rice bran improves its stability and extends shelf life, while extrusion of oils increases yield.
Third, biotechnology is a core area of modern science with great potential in grain and oil processing. Enzymes such as amylase, protease, lipase, and cellulose are vital for deep processing. These enzymes help in converting grains into starch sugar, extracting high-purity rice protein, and producing functional ingredients like inositol and enzymatic oils.
Fourth, membrane separation, ion exchange, and chromatographic techniques are essential for purifying and isolating valuable components from by-products. These technologies enable the production of high-value-added products like functional peptides and bioactive substances from cereal cell walls.
Fifth, ultra-fine grinding technology is widely applied in the food, pharmaceutical, and cosmetic industries. High-pressure gas flow grinding can reduce particle size to 2–3 microns, improving the functionality of starch and cellulose in various applications.
Sixth, supercritical carbon dioxide extraction and molecular distillation are key techniques for obtaining high-purity compounds. These methods allow for the extraction of natural pigments, vitamins, and fatty alcohols from grain and oil by-products.
Seventh, microencapsulation technology is used to protect sensitive functional ingredients, extending their shelf life and enabling controlled release. This is particularly useful for preserving nutrients and enhancing product stability.
Lastly, rapid detection technology ensures the safety and quality of grain and oil products. It allows for quick analysis of raw materials and finished goods, supporting the development of safe and nutritious food products.
These technologies not only improve the efficiency of grain and oil processing but also contribute to sustainable resource use and the creation of high-quality, value-added products.
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