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KMID : 0380619840160010113
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.113 ~ p.119
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Stabilization of Rice Bran by Microwave Energy
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Abstract
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Initial moisture content and weight of the rice bran and treatment time were identified as important variables for the inactivation of lipase and peroxidase present in rice bran. Multiple regression analysis was used to obtain a prediction equation to measure the effects of moisture content and weight of the sample and microwave treatment time on the residual lipase activity and loss in weight. It was found that the microwave treatment did not affect acid value and extractability of the rice bran oil.
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