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].

Core Viewpoint - The application of pulsed magnetic field technology significantly improves the quality of rice starch gels, effectively inhibits starch retrogradation, and enhances the freeze-thaw stability of fresh rice products, providing a new path for preservation technology in the industry [2][3][5]. Group 1: Challenges in Preservation of Fresh Rice Products - Fresh rice products, such as rice noodles and rice cakes, face preservation challenges due to their high moisture and nutritional content, leading to spoilage and texture degradation [3][6]. - Traditional methods relied on preservatives, but restrictions on chemical substances have pushed the industry towards physical preservation methods like low-temperature storage, which can negatively affect product texture [3][6][7]. Group 2: Introduction of Pulsed Magnetic Field Technology - Pulsed magnetic field technology has been successfully applied to enhance the preservation of rice products, allowing for improved quality and extended shelf life without the use of chemical preservatives [5][8]. - This technology accelerates freezing rates and reduces the time for phase changes in starch-based foods, resulting in smaller ice crystals and better texture retention [5][6]. Group 3: Experimental Findings - Experiments showed that fresh rice noodles treated with pulsed magnetic fields at -18°C exhibited a 30%-40% improvement in texture quality compared to untreated samples, maintaining desirable hardness, elasticity, and cohesiveness [6][7]. - The dynamic nature of pulsed magnetic fields provides stronger energy input and more complex mechanisms for controlling ice crystal formation and starch aging compared to static magnetic fields [6][8]. Group 4: Benefits for Consumers and Industry - Consumers can expect enhanced taste and texture in rice products, with longer shelf life and fewer concerns about spoilage, aligning with the trend towards clean-label products [7][8]. - The technology has significant potential for the industry, enabling local specialty food producers to expand their market reach and providing stable quality ingredients for restaurants [7][8].