Microwave Heating for Rice Bran Stabilization
Source abstract
Abstract
Experimental evidence obtained from physical, thermal and nutritional studies have shown that microwave heating is an effective method for the inactivation of lipase that is responsible for rice bran degradation and instability. Rice bran, stabilized by microwave heating at 2450 MHzfor 3 min, was found to be stable for up to four weeks in storage. Free fatty acid (FFA) content of microwave stabilized bran increased from 4.0% to 4.9% in long grain rice bran and from 4.6% to 6.25% in medium grain rice bran, even when stored under unfavorable storage conditions (33°± 2°C, 75 ± 5% relative humidity). In contrast, increases in the untreated bran FFA ranged from 4.0% to 68.3% and 4.6% to 56.8% in long and medium grain bran, respectively.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Spectroscopy and Chemometric Analyses · Fermentation and Sensory Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (12)
Show source-provided references
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