Application of microwave treatment for stabilization of rice bran = 미강의 안정화를 위한 마이크로파의 응용

Cited 0 time in webofscience Cited 0 time in scopus
  • Hit : 359
  • Download : 0
Studies on the application of microwave heating for stabilization of rice bran was performed to find out various variables related to reduction of microwave treatment time. The samples with 10.4% of moisture content heated slowly and required a longer treatment time whereas samples with 19.3% of moisture content heated more rapidly and required microwave exposure of a shorter time for fixed inactivation of lipase. The rate of microwave heating in 970 w of power input was double that of 470 w of power input but the effectiveness of enzyme inactivation was more efficient in 970 w than in 480 w, and volume of samples exposed to microwave irradiation had nearly no effect on residual lipase activity. Consumption energy could be decreased as sample weight increased in one microwave treatment. Acid value and lipid extractibility of original rice bran was 19.2 and 97.2% whereas acid value and lipid extractability after microwave treatment was also 19.1 and 96.7%, respectively. Effectiveness of lipase inactivation during storage was not positive by effect of moisture content. Multiple regression analysis was used to obtain prediction equation to measure individual and combination effect of moisture content, sample weight and microwave treatment time on residual lipase activity.
Advisors
Rhee, Joon-Shick이준식
Description
한국과학기술원 : 생물공학과,
Publisher
한국과학기술원
Issue Date
1982
Identifier
63312/325007 / 000801180
Language
eng
Description

학위논문(석사) - 한국과학기술원 : 생물공학과, 1982.2, [ vi, 51 p. ]

URI
http://hdl.handle.net/10203/28127
Link
http://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=63312&flag=dissertation
Appears in Collection
BS-Theses_Master(석사논문)
Files in This Item
There are no files associated with this item.

qr_code

  • mendeley

    citeulike


rss_1.0 rss_2.0 atom_1.0