EFFECT OF HEAT STABILIZATION PROCESS ON STORAGE PERIOD AND QUALITY DETERIORATION OF RICE BRAN

Document Type : Original Article

Authors

1 Agric. Eng. Dept., Faculty of Agric., Mansoura Univ.

2 Agric. Eng. Res. Inst., Dokki, Giza.

Abstract

The persent study was carried out to evaluate the use of high temperature
short time conduction heating technique for rice bran stabilization. The effect of type
of storage sacks on the changes in some chemical composition of the stored heat
treated bran was also investigated. Five nominal levels of heating surface temperature
of (85. 95. 105, 115 and 125 °Cland five levels of exposure time of (5,10, 15,20 and
25 mins) were used for heat staouiztton experiments, while two different types of
storage sacks of (burlap and poly ethelene) were used for storage experiments. The
results show that, rice bran moisture content was decreased with the increase of
heating surface temperature and exposure time while it was increased with the
increase of storage period depending upon heat treatment and type of storage sacks.
The average bran bulk temperature during storage period was fluctuated between
12.7 to 17.8 °C and it was relatively lower for the treatments stored in burlap sacks in
comparison with polyethelene sacks. Quality evaluation tests showed a reduction in
fungal growth rate and percentage of (FFA) with the increase of heating surface
temperature and exposure time and also for the treatments stored in polyethelen
sacks in comparison with burlap sacks.
Journal of Soil Sciences and Agricultural Engineering
Volume 28, Issue 7
July 2003
Pages 5637-5651

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