Relative Effectiveness of Rice Bran Stabilization by Radiation and Heat Treatments

Loading...
Thumbnail Image
Date
1993
Authors
Bhattacharjee, M.
Journal Title
Journal ISSN
Volume Title
Publisher
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, molds and insects (Barber el al., 1981) hinders its use as a source of edible oil. Accordingly, methods of stabilizing bran have been developed (e.g. Disikacher 1974; Kumaravel el 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
Description
Keywords
Citation
East African Agricultural And Forestry Journal, 58 (4), p. 161-167
Collections