Stabilization of Raw Rice Bran using Ohmic Heating
Stabilization of Raw Rice Bran using Ohmic Heating
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DOI：
10.1007/s40003-012-0037-3
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发表时间：
2012-12-01
影响因子：
1.4
通讯作者：
Rai, D. R.
中科院分区：
文献类型：
--
作者：
Dhingra, Devinder;Chopra, Sangeeta;Rai, D. R.
使用聚四氟乙烯圆柱形电池进行生米糠加热的欧姆加热实验。通过施加 44 至 72 V/cm 之间的电压梯度，评估水分含量 (w.b.) 为 20%、30% 和 40% 的米糠欧姆加热的电导率 (EC) 值。 EC随温度和水分含量的增加而显着增加，但EC随电压梯度的变化并不显着。获得了温度和水分含量相关的线性 EC 关系。在 25-100 摄氏度的整个温度范围内，含水量为 20% 的米糠的 EC 值在 0.01-0.06 S/m 范围内。而对于含水量为 30% 和 40% m.c. 的米糠，观察到 EC 值分别为 0.04-0.14 和 0.08-0.23 S/m。开发了容量为10公斤/批次的欧姆加热系统并评估了其性能。 10公斤米糠通过流过的电流进行水合和加热。与生米糠样品相比，经过处理的样品甚至在储存 75 天后仍保持稳定。储存 75 天后，经处理（欧姆加热）的麸皮中游离脂肪酸 (FFA) 百分比为 4.77%，而生麸皮中的游离脂肪酸百分比为 41.84%。在 75 天的储存期间，与生米糠样品相比，欧姆加热样品的 FFA 浓度增加非常缓慢。储存75天后，欧姆加热样品的过氧化值和酸值分别为4.7 meq/kg和9.34%。结果表明，欧姆加热是稳定米糠的有效方法。
Ohmic heating experiments for heating of raw rice bran were conducted using a Teflon cylindrical cell. Electrical conductivity (EC) values were evaluated for ohmic heating of rice bran at 20, 30, and 40 % moisture content (w.b.), by applying voltage gradients between 44 and 72 V/cm. The EC increased significantly with increase in temperature and moisture content but the variation in EC was not significant with the variation in voltage gradient. The linear temperature and moisture content-dependent EC relations were obtained. EC values for rice bran at 20 % moisture content were in the range 0.01-0.06 S/m within the entire temperature range of 25-100 degrees C. Whereas, they were observed to be 0.04-0.14 and 0.08-0.23 S/m, respectively, for rice bran at 30 and 40 % m.c., w.b. An ohmic heating system having a capacity of 10 kg/batch was developed and evaluated for its performance. Ten kg rice bran was hydrated and heated by flow of electric current through it. The treated sample was observed to be stable even after 75 days of storage in comparison to raw rice bran sample. The % free fatty acid (FFA) in treated (ohmically heated) bran was observed to be 4.77 % after 75 days of storage whereas it was 41.84 % in case of raw bran. The FFA concentration of the ohmically heated samples increased very slowly in comparison to raw rice bran samples during 75 days of storage. The peroxide value and acid value of ohmically heated samples after 75 days of storage were 4.7 meq/kg and 9.34 %, respectively. Results showed that ohmic heating is an effective method for rice bran stabilization.