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The Study of Extrusion Pretreatment on Rice Bran
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2015 ASABE Annual International Meeting 152185648.(doi:10.13031/aim.20152185648)
Authors: Bo Xiang Yan, Huan Ru Shi, Yang Xu, Xu Wang, Zhi Yang Sun
Keywords: Rice Bran, Extrusion, Stabilization, Technological parameter, productivity
Abstract. In this paper, fresh rice bran was focused as research object .The technological parameters were optimized through an orthogonal test (L9) with residual peroxidase energy and the productivity of extrusion rice bran as evaluation index. Three main factors (extrusion temperature 110℃-130℃, material moisture 15%-25%, spindle speed of 150 r/min (20 hz) - 250 r/min (33 hz) in the double screw extrusion processing of the fresh rice bran stabilization effect and the rice bran productivity were studied., and the simulated regression equation between the main shaft screw speed, extrusion temperature, material moisture and the productivity was established. The results showed that the optimal condition was extrusion temperature130℃ material moisture 20% and spindle speed200 r/min(26.7Hz), die orifice diameter 8mm, feed speed 20 hz, The residual peroxidase energy of rice bran under the optimal condition was 3.49%, the maximum productivity of rice bran was 73.9g/min and the problem of rice bran anxious burnt during extruding processing was solved in this study. The conclusion showed that the process parameters could improve the stability of rice bran, and it was also favorable for the subsequent extraction of other functional ingredients in rice bran, the efficiency of the extrusion of extrusion equipment was also improved.(Download PDF) (Export to EndNotes)