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RICE BRAN STABILIZATION BY DIELECTRIC HEATING
Author(s) -
SREENARAYANAN V.V.,
CHATTOPADHYAY P.K.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00009.x
Subject(s) - bran , rice bran oil , food science , lipase , chemistry , rendering (computer graphics) , polyethylene , penetration (warfare) , enzyme , biochemistry , organic chemistry , raw material , computer graphics (images) , operations research , computer science , engineering
Rice bran is an important by‐product of rice milling as it contains about 15 to 25% oil. The rapid breakdown of the oil into free fatty acid (FFA) begins immediately after milling, rendering the oil nonedible by the action of a very active lipase enzyme present in it. To inactivate the enzymes responsible for the deterioration of the oil, rice bran samples were exposed to dielectric‐heating for different durations. These samples were stored in sealed polyethylene bags for a period of six weeks. The increase in FFA in oil during the storage period of six weeks was found to be only 2% in the case of the samples exposed for 6 to 7min, while for the untreated samples the FFA rise was observed to be 75% for the same storage period.