AI SearchFactors affecting the stabilization of rice bran
Ngamtip Poovarodom
Factors affecting the stabilization of rice bran - Bangkok : Asian Institute of Technology, 1982 - 46 p. - Thesis ; no. AE-82-09 . - Asian Institute of Technology. Thesis ; no. AE-82-09 .
A thesis submitted in partial fulfilment of the requirement for the degree of Master of Engineering, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1982
The significant factors affecting moist heat stabilization of rice bran were the steam-temperature, steam-period and initial moisture content of the bran. The latter factor did not strongly influence the FFA rise in the treated bran especially for short storage periods and at low temperature. The stabilization achieved satisfactory results with a steaming temperature of 115°c for 5 minutes and a moisture content before and during storage of about 5-8%. The FFA content of the treated bran increased less than 2% from the original value, and was always lower than 6%. Furthermore, most of microbes were killed and there was no appreciable increase in their number during storage. The multiple linear equations expressing the relationship between the FFA content and the treatment conditions can predict the FFA formation in the bran treated by moist heat during storage. The treatment conditions are known and the storage practices are at the same as this experiment. The prediction for the bran treated at a temperature of about 100°c is more precise than that for the bran treated at higher temperatures, The equations are shown below: Storage Storage Equations Temp. Period 5 7 weeks FFA = 14.545 - 0.087** T - 0.613** t + 0.005** Tt + 0.024** D ..... (1) 30 4 weeks FFA = 28.329 - 0.202** T 1.289** t + 0.010 Tt + 0.086*D ..... (2) exceeding FFA = 97.4L11 - 0.760** 4 weeks T 3.841** t + 0.030** Tt - 0.756**MC + 0.006T*.MC + 0.078*D .....(3) * Significant at 5% level ** Significant at 1% level
Rice bran
Factors affecting the stabilization of rice bran - Bangkok : Asian Institute of Technology, 1982 - 46 p. - Thesis ; no. AE-82-09 . - Asian Institute of Technology. Thesis ; no. AE-82-09 .
A thesis submitted in partial fulfilment of the requirement for the degree of Master of Engineering, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1982
The significant factors affecting moist heat stabilization of rice bran were the steam-temperature, steam-period and initial moisture content of the bran. The latter factor did not strongly influence the FFA rise in the treated bran especially for short storage periods and at low temperature. The stabilization achieved satisfactory results with a steaming temperature of 115°c for 5 minutes and a moisture content before and during storage of about 5-8%. The FFA content of the treated bran increased less than 2% from the original value, and was always lower than 6%. Furthermore, most of microbes were killed and there was no appreciable increase in their number during storage. The multiple linear equations expressing the relationship between the FFA content and the treatment conditions can predict the FFA formation in the bran treated by moist heat during storage. The treatment conditions are known and the storage practices are at the same as this experiment. The prediction for the bran treated at a temperature of about 100°c is more precise than that for the bran treated at higher temperatures, The equations are shown below: Storage Storage Equations Temp. Period 5 7 weeks FFA = 14.545 - 0.087** T - 0.613** t + 0.005** Tt + 0.024** D ..... (1) 30 4 weeks FFA = 28.329 - 0.202** T 1.289** t + 0.010 Tt + 0.086*D ..... (2) exceeding FFA = 97.4L11 - 0.760** 4 weeks T 3.841** t + 0.030** Tt - 0.756**MC + 0.006T*.MC + 0.078*D .....(3) * Significant at 5% level ** Significant at 1% level
Rice bran