Core Viewpoint - The application of pulsed magnetic field technology significantly improves the quality of rice starch gels, effectively inhibits starch retrogradation, and enhances freeze-thaw stability, providing a new preservation method for fresh rice products [1][3]. Group 1: Challenges in Fresh Rice Products - Fresh rice products face preservation challenges due to high moisture and nutritional content, leading to spoilage and texture degradation [2]. - Traditional methods relied on preservatives, but restrictions on chemical substances have forced companies to adopt low-temperature storage, which, while inhibiting microbial growth, accelerates starch retrogradation, negatively affecting texture [2]. Group 2: Pulsed Magnetic Field Technology - The research team identified the potential of pulsed magnetic field technology, which has applications in sterilization and material processing, to improve the quality of rice products in low-temperature environments [3]. - This technology accelerates freezing rates and promotes the formation of small ice crystals, increasing bound water content and delaying texture degradation [3][4]. - Experimental results showed that pulsed magnetic field-treated fresh rice products exhibited a 30% to 40% improvement in texture quality after freeze-thaw cycles compared to untreated samples [4]. Group 3: Benefits for Consumers and Industry - Consumers will experience enhanced taste and texture in rice products, with longer shelf life and reduced need for chemical preservatives, aligning with the trend for clean-label foods [5]. - The technology has significant potential for the industry, enabling high-end products in large frozen food companies and helping local specialty food businesses expand their market reach [5][6]. - Pulsed magnetic field technology is positioned as a new option for the industry, potentially becoming a key technology in food preservation alongside existing methods [6].