中国油脂
中國油脂
중국유지
CHINA OILS AND FATS
2015年
8期
50-53
,共4页
米糠稳定化%化学法%间歇式微波法%连续式隧道微波法
米糠穩定化%化學法%間歇式微波法%連續式隧道微波法
미강은정화%화학법%간헐식미파법%련속식수도미파법
rice bran stabilization%chemical method%batch microwave method%continuous tunnel micro-wave method
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。
以化學法、間歇式微波法和連續式隧道微波法處理新鮮米糠，通過室溫下4週儲藏試驗，比較不同處理方法對米糠儲藏過程中痠值的影響。結果錶明，不同處理方法均能有效延緩米糠變質，其中連續式隧道微波法效果最為顯著。
이화학법、간헐식미파법화련속식수도미파법처리신선미강，통과실온하4주저장시험，비교불동처리방법대미강저장과정중산치적영향。결과표명，불동처리방법균능유효연완미강변질，기중련속식수도미파법효과최위현저。
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.
