隧道微波法米糠连续稳定化技术研究  

Research on rice bran stabilization by tunnel microwave method

作　　者：胡健华[1] 何东平[1] 双杨[1] 刘培林[1] 王娟[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2014年第3期1-4,共4页Journal of Wuhan Polytechnic University

摘　　要：利用小型隧道式微波装置对米糠进行稳定化处理,研究了微波后米糠水分、微波的去水能力、微波时间等,并对米糠微波处理工业化进行可行性分析,认为隧道式微波装置稍作改进应用于米糠稳定化是先进的、科学合理的。The rice bran was stabilized by small tunnel microwave device and studies the microwave power,microwave time,material thickness on the stability of the rice bran were studied,at the same time to explore the feasibility of its industrialization. Results show that the tunnel microwave device applied in rice bran stabilization is advanced,scientific and reasonable.

关 键 词：米糠 微波 稳定化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS224[轻工技术与工程—食品科学与工程]