Title: Effects of Microwave Treatment on Stability and Fatty Acid Composition of Rice Bran
Abstract: Stabilized treatment was conducted on rice bran through microwave.The effects of the moisture content of rice bran,microwave processing time and power on residual peroxidase activity of rice bran and acid value changes after 30 days of storage were examined.An orthogonal array experimental design was applied to optimize the microwave processing parameters.The results indicated that when the thickness of the material layer was lcm,the optimal microwave conditions were as follows:moisture content,28%;processing time,90 seconds;and microwave power,600 W.Under the optimal conditions,the residual peroxidase activity was 1.9%,which was lower than the maximum permissible value of 5%.After 30 days of strorage at 37 °C,the fatty acid value was 17.5 mg KOH/g,far lower than that of the control group(212.0 mg KOH/g).At the same time,gas chromatography-mass spectrometry(GC-MS) analysis showed that microwave treatment had little effect on the main fatty acids of rice bran.Therefore,microwave treatment can largely improve the stability of rice bran and is available for the extraction of rice bran oil.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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