Study on Optimization of Rice-Drying Process Parameters and Directional Regulation of Nutrient Quality  
[PERSON]  
1 College of Mechanical and Electrical Engineering, Tariim University, Alar 843300, China; [EMAIL_ADDRESS] (J.L. ); [EMAIL_ADDRESS] (Y.H. ); [EMAIL_ADDRESS] (Q.Y. ); 3 [EMAIL_ADDRESS] (Z.T. ); [EMAIL_ADDRESS] (X.L.)107572324@stumail.taru. protein, fat and water, is directly related to human health and quality of life [1; 2; 3; 4]. However, the drying process, especially at high temperatures, can lead to denaturation of the proteins in rice. [PERSON] et al. [5] found that protein denaturation would reduce its solubility and digestibility, thus affecting the nutritional value of rice. The longer the drying time, the more obvious the degree of protein degradation, which is related to the accumulation of carbohydrates, possibly due to the conversion and accumulation of starch [6]. [PERSON] et al. [7] showed that, with the increase of drying temperature, the crystallinity of starch in rice decreased, resulting in its structure becoming loose, which further affected the gelatinization characteristics and digestion rate of starch. In addition, [PERSON] et al. [8] also showed that the drying process would also change the ratio of amylose to amylopectin, which might affect the performance of rice in the cooking process. [PERSON] et al. [9] found that far-infrared radiation drying can inhibit the biological activity of \(\alpha\)-amylase, thus affecting the content of starch. Therefore, during rice drying, temperature and time have significant effects on the content and properties of nutrients, and thus affect the food quality and nutritional value of rice. A thorough understanding of these changes is important for optimizing the drying and storage process of rice and provides a theoretical basis for improving the overall quality of rice. Accumulated temperature is an important indicator of crop growth, which was first proposed by [PERSON] et al. in 1735 [10], and it is believed that plants are more consistent in their temperature demand at all growth stages and that the accumulated temperature can effectively reflect the maturity of crops. [PERSON] et al. [11] showed that cumulative temperature changes significantly affect crop growth, planting methods and agricultural production, and maize growth can be regulated by cumulative temperature calculation [12]. [PERSON] et al. [13] pointed out that cumulative temperature is crucial for improving maize yield, while [PERSON] et al. [14] in this class group explored the application of cumulative temperature in maize drying regulation. Previous studies have demonstrated the importance of cumulative temperature for seed germination [15; 16], vegetative growth [17], yield enhancement [18] and pest and disease reduction [19]. Similarly, we believe that cumulative temperature has a similar role in the dry seed growth of rice because the cumulative temperature required for rice grains to drop to a safe moisture content (around 14.5%) is relatively stable under certain drying conditions. Accordingly, the study in this paper is the first to use the amount of cumulative temperature in a model to reflect the drying process, which will improve the accuracy of the model. Therefore, it is a challenging task to precisely regulate the drying quality of rice grains. For this reason, research teams at home and abroad have carried out a large number of related studies, and our group has also completed a series of experiments on the directional regulation of the quality of high-quality rice grains [18; 20; 21; 22; 23; 24] The results showed that factors such as drying medium temperature, relative humidity, wind speed and tempering ratio had a significant effect on the physicochemical indexes of rice grains, and there was a complex stress coupling and interconversion effect between a variety of environmental factors during the drying process [25]. In the drying process, there are complex stress coupling and interconversion effects between multiple environmental factors [18].