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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
  
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
基金项目:
Author NameAffiliation
HUANG Hongfei  
LIU Lingyi  
HU Jianhua  
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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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