한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권6호
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- Pages.769-774
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- 1993
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- 0367-6293(pISSN)
초미세분쇄/공기분급을 이용한 탈지미강 분획의 특성과 응용
Microparticulation/Air Classification of Rice Bran: Characteristics and Application
-
Park, Dong-June
(Korea Food Research Institute) ;
-
Ku, Kyung-Hyung
(Korea Food Research Institute) ;
- Mok, Chul-Kyoon (Korea Food Research Institute)
- 발행 : 1993.12.01
초록
Fluidized bed opposed jet mill을 사용하여 초미세분쇄한 후 Turboplex classifier로 공기분급한 탈지미강분말의 입도는 air classifying wheel speed (ACWS)가 낮아짐에 따라 입자의 크기와 표준편차는 증가하고 단위부피당 표면적은 감소하였다. ACWS 21,000rpm에서 분급한 미강분말의 형태는 구형이었으며 입도 median이
Defatted rice bran was microparticulated using fluidized bed opposed jet mill and air-classified at different air classifying wheel speed (ACWS) in Turboplex classifier. The median particle size and the standard deviation decreased, and concomitantly the specific surface area increased generally with increasing ACWS. The protein, fat and ash contents of the recovered rice bran increased with ACWS. The contents of minerals; magnesium, zinc, iron and manganese; increased positively with ACWS. The phytic acid content, however, was slightly higher at middle ACWS. The dietary fiber content was highest in the ACWS 15,000 rpm fraction showing 31.47%. Higher ACWS resulted in lighter colored powder. The water holding capacity (WHC) showed the maximum value at ACWS 12,000 rpm and decreased with increasing ACWS, while the oil holding capacity (OHC) increased with ACWS. The rheological property of the microparticulated rice bran/water suspension fitted to the linear model. The yield stress and viscosity of the suspension increased with ACWS. The shape of microparticulated rice bran at ACWS 21,000 rpm was spherical, and the median particle size was