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Gao Y.,Northeast Agricultural University | Xiao Z.,Northeast Agricultural University | Xiao Z.,Shenyang Normal University | Liu H.,Northeast Agricultural University | And 3 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

The full fat rice bran is processed by extrude stabilization method, and research the effect of extrusion processing parameters on enzyme inactivation degree. Barrel temperature, moisture content of material, rotation speed of screw and aperture diameter of extruding machine were considered as factors, the residual activity of rice bran peroxidase was employed as evaluation index. Basic on the single factor experiments conduct the response surface methodology, The results indicated that the barrel temperature was the biggest effect factor, and second was material moisture, the third was screw rotation speed, and the die head model was the smallest effect factor, when barrel temperature of extruded was achieved to 135°C, moisture content of material was reached 22.5%, rotation speed of screw was attained 130 r/min and the aperture diameter of extruding machine was 8mm. Under the optimal conditions, peroxidase hasgood passivation effect and the residual activity of rice bran peroxidase reaches the lowest 0.53%, and compared with microwave heating on full fat rice bran, the extrude stabilization valve of residual activity of rice bran peroxidase was lower, therefore, the after-treatment full fat rice bran could be more stable. The scanning electron microscopy analyzed that extrusion processing has a complicated effect on the microstructure of rice bran, the extruded full fat rice bran was more easily to digest and was absorbed by the human body.


Yang Y.,Northeast Agricultural University | Xiao Z.,Northeast Agricultural University | Xiao Z.,Shenyang Normal University | Liu H.,Northeast Agricultural University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

For extending the shelf life and stability of rice bran, this essay is focus on researching the residual enzyme activity of lipase by extruder. We study on the influence of the activity of lipase to the stability of rice bran. The unvaried analysis and rotational orthogonal experiment are used to study the results of analysis. There are four referenced factors: barrel temperature, moisture content of material, rotation speed of screw and die model. Using the frequency selection method to choose 5 groups of better parameters, and making a comparison between the predicted and measured values, the best technological parameters to reduce the enzyme activity of lipase are: barrel temperature 137℃, moisture content of material 23%, screw speed 130r/min, diameter of die orifice 8 mm. The lipase activity can be low to 5.26% under these factors.

Loading Orient Group Cereals Oils and Foodstuffs Co. collaborators
Loading Orient Group Cereals Oils and Foodstuffs Co. collaborators