To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force–displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles’ structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food.

Varietal characteristics significantly influence the quality of glutinous rice and its products; however, comprehensive studies on its cooking and processing properties remain limited. This research systematically evaluated the impact of varietal differences on these qualities, providing guidance for the industrial production and processing of glutinous rice. Seven widely cultivated varieties were selected to evaluate the physicochemical properties, processing performance, and eating quality. Key findings reveal that WK (Wanken) excels in water-binding capacity, exhibits a distinct protein composition, and possesses a compact texture. ZK (Zhongke) demonstrates superior thermodynamic properties, exceptional gel consistency, and strong anti-retrogradation ability, making it ideal for instant food processing. WL (Wuliang) achieves peak viscosity and high thermal stability, while ZZ (Zhennuo) exhibits optimal flavor quality. The innovation of this study lies in elucidating the functional relationships between multi-scale parameters—such as water mobility, protein fraction distribution, thermal properties, and volatile flavor compounds—and specific quality traits, thereby providing a theoretical basis for precision breeding and process-cultivar alignment.