微波加热对米糠稳定性影响的实验研究

Study on Microwave Treatment on Stability of Rice Bran during Storage

本文对微波加热稳定米糠的工艺参数,微波处理时间、料层厚度、米糠原始水分、储藏时间对米糠稳定性的影响进行了试验。结果表明,微波处理时间 150～200s、料层厚度30～70mm、初始水分为15.8%～21%的米糠,经微波处理后强化贮藏,6周内游离脂肪酸(FFA)的增长率在12%以下。

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 150~200s,sample thickness 30~70mm, 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.