| 黄宏飞,刘零怡,胡健华.不同处理方法对米糠稳定化的影响比较研究[J].中国油脂,2015,40(8):.[HUANG Hongfei,LIU Lingyi,HU Jianhua.Comparison of rice bran stabilization with different treatment methods[J].China Oils and Fats,2015,40(8):.] |
| 不同处理方法对米糠稳定化的影响比较研究 |
| Comparison of rice bran stabilization with different treatment methods |
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| DOI： |
| 中文关键词: 米糠稳定化 化学法 间歇式微波法 连续式隧道微波法 |
| 英文关键词:rice bran stabilization chemical method batch microwave method continuous tunnel microwave method |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
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