Effect of different treatment technologies on stabilization of rice bran

Stabilization was the prerequisite for comprehensive utilization of rice bran.In order to compare the effect of different treatment technologies on stabilization of rice bran,3 kinds of technologies including short-term microwave,high-temperature baking and extrusion were applied with lipase activity and acid value as indicators for optimization of stabilized process.The results showed that lipase inhibition rates were 85%in microwave power of 720 W for 90 s,72%in baking temperature of 130℃for 30 min,76%with rice bran moisture content of 19%,barrel temperature of 130℃and screw speed of 180 r/min in extrusion.The acid value of rice bran treated by short-term microwave,high-temperature baking,extrusion were 9.20,10.12,11.06 mgNaOH/g respectively with the blank control of 22.96 mgNaOH/g after 10 days storage in 37℃.Conclusions demonstrated that the effect of the short -term microwave treatment on stabilization of rice bran was the best.