Effects of Different Processing Ways on Microscopic Structure and Effective Composites of Oat Bran

Abstract

Abstract: Oat bran was extruded and pulverized into cell-level ultramicro-power. Its tissue characteristics were observed with microscope, which are contrasted with those of power ground with the common grinding methods. Its dissolving-out character- istics of effective compositions were observed. The surface of honeycomb-like structure was produced by means of extrusion. Nearly all cell walls of oat bran are broken and dissolving out characterstics of effective compositions are remarkably improved afteri t isu ltra-finep ulverized.

Key words: oat bran, ultra-fine pulverization, extrusion, microscopic observation, dissolving out characteristics

LI Hong-Yu, MA Xiao-Feng, XU Guang-Ying, SHAN Fang, LIU Sen. Effects of Different Processing Ways on Microscopic Structure and Effective Composites of Oat Bran[J]. FOOD SCIENCE, 2007, 28(10): 261-263.

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Effects of Different Processing Ways on Microscopic Structure and Effective Composites of Oat Bran

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