EFFECT OF HEAT STABILIZATION PROCESS ON STORAGE PERIOD AND QUALITY DETERIORATION OF RICE BRAN | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 2, Volume 28, Issue 7, July 2003, Page 5637-5651 PDF (1.58 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2003.252583 | ||||
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| Authors | ||||
| A. M. Matouk,1; S. M. Abd EI-latif1; M. M. EI-Kholy2; Y. T. Hendawy2 | ||||
| 1Agric. Eng. Dept., Faculty of Agric., Mansoura Univ. | ||||
| 2Agric. Eng. Res. Inst., Dokki, Giza. | ||||
| Abstract | ||||
| The persent study was carried out to evaluate the use of high temperature short time conduction heating technique for rice bran stabilization. The effect of type of storage sacks on the changes in some chemical composition of the stored heat treated bran was also investigated. Five nominal levels of heating surface temperature of (85. 95. 105, 115 and 125 °Cland five levels of exposure time of (5,10, 15,20 and 25 mins) were used for heat staouiztton experiments, while two different types of storage sacks of (burlap and poly ethelene) were used for storage experiments. The results show that, rice bran moisture content was decreased with the increase of heating surface temperature and exposure time while it was increased with the increase of storage period depending upon heat treatment and type of storage sacks. The average bran bulk temperature during storage period was fluctuated between 12.7 to 17.8 °C and it was relatively lower for the treatments stored in burlap sacks in comparison with polyethelene sacks. Quality evaluation tests showed a reduction in fungal growth rate and percentage of (FFA) with the increase of heating surface temperature and exposure time and also for the treatments stored in polyethelen sacks in comparison with burlap sacks. | ||||
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