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. 2020 Nov 12;71:105383. doi: 10.1016/j.ultsonch.2020.105383

Table 1.

Ultrasonic conditions applied in rice grain and its effects.

Rice Samples Equipment Output Frequency (Hz) Acoustic Energy Density/Power Output/ Amplitude (%) Temperature (℃) Sonication Time (mins) Results References
Long grain Tank 25, 40 & 80 0.03 W/cm3 75 up to 600
  • o

    partial gelatinization occurred

 [114]
Probe 20 0.01 W/cm3 75 300
  • o

    partial gelatinization occurred
Medium grain cultivar M202 Bath 16 2000 W 25, 40, & 55 30
  • o

    increased the peak, hold, & final viscosities

  • o

    decreased the onset temperature (To) and peak temperature (Tp)

 [50]
Brown Rice (Huaidao 5) with enzymatic treatment Probe - - 40 30
  • o

    decreased cooking time

  • o

    increased peak, hold & final viscosities

 [51]
Brown Japonica type (Ilpum) Bath 400 185 W 162 J/cm3333 J/cm3 25 ± 250 ± 3 30
60
  • o

    increased breakdown and decreased pasting temperature, melting enthalpy, and relative crystallinity

 [71]
Brown Japonica Rice Sanqiuding QTXD Bath 28 400 W
17.83 W/cm2 		– 30
  • o

    augmented lipase activity, increased mineral content & its spatial distribution

 [96]
Milled Rice (cultivar RD6) Bath 40 400 W
40, 70, 100%		 30 ± 1 15
30
  • o

    decreased onset temperature, increased peak and final viscosities, & hydrolysis

 [77]
Milled Rice (Soa Hai) Bath 40 180 W – 1, 3, & 5
  • o

    no significant effect on the thermal properties, crystalline pattern, and glycemic response on brown rice.

 [89]
Milled Rice (TH82) Bath 53 – – 5, 15, 25 & 35
  • o

    increased vitamin uptake

 [52]
Brown Rice (RD31) Bath 40 – 30 ± 2 30
  • o

    decreased hardness and increased volume expansion

 [84], [73]
Milled Rice Bath 40 150, 300, 450, 600 W 4 10–120
  • o

    decreased hardness and relative crystallinity, higher water binding capability, and better gelatinization degree

 [53]
Brown and Red Rice Tank 25 2000 W
1.25 W/cm2
100%		 23–24 5
  • o

    enhanced starch hydrolysis, increased glucose content, GABA, and riboflavin

  • o

    decreased falling number values and viscosities

 [97], [98]
Two white rice cultivars (Khao Dawk Mali 105 and Chai-Nat1) Bath 60 665 W
40, 70, 100%		 30–46 15
30
  • o

    changes in grain crystallinity and decreased in GI

 [72]
Brown Japonica rice (HeituXZ) Bath 28 400 W
17.83 W/cm2 		– 5–30
  • o

    decrease in starch contents and increase in reducing sugar

 [99]
Milled Rice (IR64) Bath 40 130 W – 5
  • o

    higher iron content and favorable texture attributes

 [113]
Milled Rice (Huanggan Shanlan) Bath – 160, 240, 320, 400 W – 30
  • o

    increased water absorption and promoted saccharification and alcohol production

 [88]
Brown Rice (IR64 and IR65) Bath 40 130 W – 5–60
  • o

    increased porosity and improved textural attributes

 [54]