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A simple chemical method for stabilization of rice bran.

Prabhakar, J. V. and Venkatesh, K. V. L. (1986) A simple chemical method for stabilization of rice bran. Journal of the American Oil Chemists' Society, 63 (5). 644-646, 12 ref..

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Abstract

A new simple chemical method for stabilization of rice bran is described. The process, based on the principle that lipase activity will be low at low pH, uses hydrochloric acid at 40 l/ton of bran for lowering the pH of rice bran from 6.9-6.0 to 4.0. The acid can be applied easily by sprinkling or spraying. The operation on small lots can be done by hand mixing of bran, but it is more efficient and effective if mechanical mixing, like a rotary or a trough mixer, is used. This simple method, which takes less than 4 min for a batch of 15 kg, will be useful for stabilization of rice bran in rice mills or where steam or electricity is unavailable. The process is being evaluated in commercial trials.

Item Type: Article
Uncontrolled Keywords: chemical method, stabilization, rice bran
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2018 06:10
Last Modified: 19 Mar 2018 06:10
URI: http://ir.cftri.com/id/eprint/2575

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