How does the nanocoated liner affect the molecular structure of rice?

2025,04,09

The application of nano-coating in rice cooker inner pots influences the molecular structure of rice through several mechanisms. Nano-coatings, typically composed of nanoparticles (1–100 nm in size), form an ultra-thin protective layer on the inner surface. This layer modifies the surface energy of the pot, creating hydrophobic properties (water-repellent) and reducing adhesion. During cooking, these characteristics minimize starch-protein interactions between rice grains and the pot surface, preventing excessive gelatinization or uneven heat transfer that could disrupt starch molecular chains.

Specifically

Hydrophobic Effect: The lotus-like nanostructure repels water molecules, allowing rice to absorb heat more uniformly without forming a sticky residue. This promotes controlled swelling of starch granules, preserving their semi-crystalline structure.

Thermal Stability: Nano-coatings enhance UV and thermal resistance, maintaining consistent heating. This stabilizes the amylose and amylopectin breakdown process, reducing random chain scission caused by localized overheating.

Anti-Adhesion: By preventing rice from adhering to the pot, nano-coatings reduce mechanical shear forces during stirring or serving. This preserves the integrity of starch helices and minimizes retrograde starch formation, which affects texture and digestibility.

These molecular-level interactions contribute to fluffier texture, prolonged moisture retention, and reduced retrogradation (hardening of cooked rice upon cooling). For optimal results, consider pairing nano-coated pots with advanced appliances like Digital Rice Cookers (precise temperature control), Drum Rice Cookers (rotational heating), Small Rice Cooker (ideal for portion consistency), Induction Rice Cooker (even electromagnetic heating), or Electric Pressure Cookers (high-pressure gelatinization).

Author:

Mr. Andy

E-mail:

elecprosales@elecpro.cn

Phone/WhatsApp:

+86 17727116830