Study on Microwave Treatment on Stability of Rice Bran during Storage

Abstract

Abstract: This paper examined the effects of microwave heat time, depth of sample and initial moisture content of the sampleon the stability of rice bran during 6 weeks of storage. Rice bran, stabilized by microwave heating at treatment time 150200s,sample thickness 3070mm, initial moisture content 15.8%21%, was found stable. This rice bran’s increasing rate of FFA wasless than 12% up to six weeks even under unfavorable storage conditions.

Key words: rice bran, microwave heating, stabilization, free fatty acid

YANG Jin, GU Hua-Xiao, HUANG Zu-Shen, YAN Mei-Rong, LIANG Pei-Qing. Study on Microwave Treatment on Stability of Rice Bran during Storage[J]. FOOD SCIENCE, 2003, 24(5): 37-40.

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Study on Microwave Treatment on Stability of Rice Bran during Storage

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