한국농업기계학회:학술대회논문집 (Proceedings of the Korean Society for Agricultural Machinery Conference)
- 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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- Pages.878-885
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- 1996
PRESERVATION OF QUALITY AFTER BROWN RICE DRYING
- Goto, Kiyokazu (Faculty of Agriculture, Gifu University) ;
- Miwa, Yoshihiro (Faculty of Agriculture, Gifu University)
- 발행 : 1996.06.01
초록
The brown rice drying is effective for energy saving and cost reduction. However, deterioration after drying is one problem, because the skin damage occurs during the drying. So, the measures to preserve the quality has been investigated. One of major quality deteriorations is the oxidation of fat which is contained in the bran layer. So, milling should be carried out to remove the fat as soon as possible after brown rice drying. And the low temperature storage is also worth to be examined for prevention of oxidation. The effect of skin damage on the increase of fat oxidation was clarified. For the grain of skin damage, the increased of fatty acid vaule was remarkable after 70 days elapsed from occurrence of skin damage even in