Synergistic Effect of Moisture Regulation on Rice Bran Stabilization by Microwave Heating

The present study was aimed to investigate the effects of microwave treatment on rice bran by detecting rice bran residual lipase activity and acid value in acceleration storage experiments using original rice bran as control,moisture regulation was investigated emphatically from the perspective of the process optimization of microwave. The effects of moisture content,microwave power and microwave treatment time were investigated by single factor experiments,and orthogonal experiment was employed to optimize best parameter of microwave stabilization process. The results showed that microwave have a very significant stabilizing effect on rice bran. the order of three factors effects on residual lipase activity was as follows:moisture content>microwave power>microwave treatment time,and the optimum conditions of microwave processing was 23% of rice bran moisture content,800 W of microwave power and 105 s of microwave treatment time. The residual lipase activity values was 20.24%,and rice bran didn't suffer heat damage. After Long-term storage experiment,the storage period of stabilized rice bran by optimal processing was 1.5 times and 3.4 times respectively compared with both that of stabilized rice bran with original moisture content and that of original rice bran,wich demonstrated that the optimized microwave treatment based on moisture regulation was available for the stabilization of rice bran.