Relative Effectiveness of Rice Bran Stabilization by Radiation and Heat Treatments

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Date
1993
Authors
Bhattacharjee, M.
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Abstract
Rice bran is a very rich source of edible oil (Weiser et al, 1971; Pillaiyar, 1979) and other valuable food constituents. However, the deterioration of this bran during storage due to the action of lipase (Lea, 1962) and development of bacteria, moulds and insects (Barber et al., 1981) hinders its use as a source of edible oil. Accordingly, methods of stabilizing bran have been developed (e.g. Disikacher 1974; Kumaravel et al., 1980). This study investigated the relative effectiveness of ultra violet (UV) light, infra-red (IR) light, steam heat and dry heat methods on bran stabilisation
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East African Agricultural And Forestry Journal, 58 (3 & 4), p. 161-167
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