不同处理方法对米糠稳定化的影响比较研究

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。%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.