摘要
用多种化学物质与米糠进行混合、再经储藏性能试验,分析不同化学物质对米糠稳定化的效果。研究表明,用次氯酸钙处理过的米糠与新鲜米糠进行28 d常温储藏试验,用次氯酸钙处理的米糠酸值仅为未处理米糠的21.2%,稳定化后米糠的储藏性能得到了有效的改善。
This essay describes that the rice bran mix with chemical and storage for a period of time. Moreover, the effect of the rice bran stabilization by chemical is discussed, is compared, and fresh rice bran and rice bran with calcium hypochlorite treatment within four weeks at room temperature, the acid value of rice bran with calcium hy- pochlorite treatment is only 21.2% of fresh rice bran.
出处
《武汉轻工大学学报》
CAS
2014年第1期11-13,25,共4页
Journal of Wuhan Polytechnic University
关键词
米糠
稳定化
次氯酸钙
rice bran
stabilization
calcium hypochlorite
