Infrared radiation drying (IRD) is a novel technique that can effectively dry paddy rice and well maintain the milling yield and storage qualities. The objective of this research was to investigate the mechanism of IRD to improve the qualities of stored rice from the aspect of starch multi-scale structure. The rice flour functionality and multi-scale structure of rice starch treated by IRD and ambient air drying (AAD) during 8 months of storage were determined. Compared to AAD, IRD significantly increased the peak viscosity, final viscosity, gelatinization enthalpy, G' and G '' moduli of store...
