To investigate the effects of ultrasonic and microwave drying on the overall rice quality, a Box—Behnken response surface central composite experiment is designed to optimize the ultrasonic intensity, ultrasonic duration, and microwave drying time as independent variables, with the hardness and elasticity of rice as response variables. The texture characteristics of rice under different drying conditions are analyzed by the whole texture test. The results show that when the ultrasonic power is 300 W, the ultrasonic treatment time is 50 min, and the microwave drying time is 3 min, the hardness of rice is the lowest at 1 005.92 g, indicating that lower ultrasonic intensity with longer drying time helps maintain a soft texture of rice. When the ultrasonic power is 200 W, the ultrasonic treatment time is 10 min, and the microwave drying time is 3 min, the rice elasticity reaches a maximum of 0.679 94, showing better structural integrity under this condition. Darker rice is more popular in flavor and texture, which may be related to changes in the substances in the rice grain during the drying process. The optimum conditions of ultrasonic and microwave combined treatment are as follows: ultrasonic power of 240 W, ultrasonic treatment time of 46 min, and microwave drying time of 3 min. Scanning electron microscopy （SEM） observations reveal cracks and holes on the rice surface, and the internal structure appears looser. Moreover, changes in CIE Lab color parameters confirm alternation in the physical properties of the rice.

为探究超声—微波处理对稻米整体质量的影响，通过Box—Behnken的响应面中心组合试验设计，以超声波强度、超声波持续时间和微波干燥时间为自变量，对稻米的硬度和弹性为响应值进行优化分析。通过全质构试验，对不同干燥条件下大米的质构特性进行深入分析。结果表明，在超声功率为300 W、超声处理时间为50 min、微波处理时间为3 min时，大米的硬度最低，为1 005.92 g，表明较低的超声波强度与较长的干燥时间有助于保持大米的柔软质地。在超声功率为200 W、超声处理时间为10 min、微波处理时间为3 min时，大米的弹性最高，为0.679 94，说明在这一条件下，大米保持较好的结构完整性。颜色较深的大米在风味和口感上更受欢迎，这可能与干燥过程中稻谷内物质的变化有关。超声波—微波联合处理的最佳条件：超声功率为240 W，超声处理时间为46 min，微波处理时间为3min。结合扫描电镜（SEM）观察，发现稻谷表面出现裂纹和孔洞，内部结构更加松散，且通过CIE Lab颜色参数的变化，验证稻谷物理性质的改变。