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Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition

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Bibliographic Details
Main Author: Siti Sara, Rahim
Other Authors: Ibni Hajar, Rukumuddin, Prof. Ir. Dr.
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2021
Subjects:
Rice bran (RB)
Free Fatty Acid (FFA)
Microwave heating
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73657
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spelling my.unimap-736572022-01-24T06:56:20Z Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition Siti Sara, Rahim Ibni Hajar, Rukumuddin, Prof. Ir. Dr. School of Bioprocess Engineering Rice bran (RB) Free Fatty Acid (FFA) Microwave heating Access is limited to UniMAP community. This project is aimed to stabilize Free Fatty Acid (FFA) by using microwave heating method to inactivate the lipase enzyme and microorganism growth, thus the formation of FFA will be retarded during storage condition. Rice bran (RB) will be stabilized using microwave heating method at different power level and residence time. The rice bran were packed in the zip lock bag and stored in a cold room (5°C), and at ambient temperature (37°C) for a period of twelve weeks. The effect of microwave heating and storage temperature on the production of FFA, moisture content and pH in RB were examined. For FFA content of rice bran was measured at 2 week intervals. Total FFA decrease rapidly over 12 week period from initial value raw bran at ambient temperature (37°C) in zip lock begs. However, total FFA of RB stored at cool room (5°C) decrease at a slower rate from the initial value. After 12 weeks of storage, total FFA microwaved-heated bran stored at 37°C were decrease while for total FFA microwaveheated sample stored at 5°C was not change significantly with storage time. Result showed that hydrolytic rancidity of rice bran can be prevented by microwave heating using optimum power level and recommended storage condition for microwaved RB is refrigerated (5°C) in zip lock bag. 2021 2022-01-24T06:56:20Z 2022-01-24T06:56:20Z 2017-06 Learning Object http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73657 en Universiti Malaysia Perlis (UniMAP)
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Rice bran (RB)
Free Fatty Acid (FFA)
Microwave heating
spellingShingle Rice bran (RB)
Free Fatty Acid (FFA)
Microwave heating
Siti Sara, Rahim
Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
description Access is limited to UniMAP community.
author2 Ibni Hajar, Rukumuddin, Prof. Ir. Dr.
author_facet Ibni Hajar, Rukumuddin, Prof. Ir. Dr.
Siti Sara, Rahim
format Learning Object
author Siti Sara, Rahim
author_sort Siti Sara, Rahim
title Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
title_short Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
title_full Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
title_fullStr Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
title_full_unstemmed Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
title_sort stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2021
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73657
_version_ 1729704650974691328
score 13.222552

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