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Comparison of rice bran stabilization with different treatment methods
  
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KeyWord:rice bran stabilization  chemical method  batch microwave method  continuous tunnel microwave method
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Author NameAffiliation
HUANG Hongfei  
LIU Lingyi  
HU Jianhua  
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Abstract:
      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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