【摘要】 在膨化、干热、湿热、化学、湿热 -化学、辐照等稳定米糠的方法中 ,以膨化法稳定米糠的效果最好。采用湿热 -化学法时 ,130℃、30min、pH3的处理条件对米糠的稳定效果与膨化法接近。建立的湿热 -化学法稳定米糠的数学模型 ,可用于指导实际生产更多还原

【Abstract】 Various methods for stabilization of rice bran were compared,such as extrusion cooking,dry heat,wet heat,acid treatment,wet heat combined with acid,gamma irradiation.Among them,extrusion cooking produced the best result,while wet heat combined with acid(130℃,30min,pH3)was close to extrusion cooking in stabilization.A mathematical model of wet heat combined with acid was developed,which was useful to direct the practical production.更多还原