摘要
以化学法、间歇式微波法和连续式隧道微波法处理新鲜米糠,通过室温下4周储藏试验,比较不同处理方法对米糠储藏过程中酸值的影响。结果表明,不同处理方法均能有效延缓米糠变质,其中连续式隧道微波法效果最为显著。
Chemical method, batch microwave method and continuous tunnel microwave method were adopted to treat the fresh rice bran, and their effects on the acid value of rice bran during storage were evaluated by 4 weeks storage test. The results indicated that all of these three methods could retard the oxidation of rice bran effectively, and continuous tunnel microwave method exhibited the best effect.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第8期50-53,共4页
China Oils and Fats
关键词
米糠稳定化
化学法
间歇式微波法
连续式隧道微波法
rice bran stabilization
chemical method
batch microwave method
continuous tunnel microwave method
