J. Technology and Education, Vol.17, No.2, pp.67-70, 2010
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Liquefaction conditions of Rice Bran by Microwave Heating
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Hiroshi SHIMOFURUYA, Daiki KATO, Yoshihiko KUNIEDA, Yasuyuki TAKAGI, Ikuo HAYASHI and Ikukatsu SUZUKI
Department of Materials Science and Engineering, Suzuka National College of Technology, Shiroko-cho, Suzuka-shi, Mie 5100294, Japan
Department of Clinical Nutrition, Faculty of Health Science, Suzuka University of Medical Science, Kishioka-cho, Suzuka-shi, Mie 5100293, Japan
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(Received July 22, 2010; Accepted August 27, 2010)
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Abstract
Recently, there has been growing interest in applying microwave heating to rapid thermal degradation. In this study, the liquefaction of rice bran under microwave irradiation is investigated by considering the reaction time, the concentration of sulfuric acid, and the ratio of rice bran and polyethylene glycol 400 as the basic parameters. As a result, the optimum liquefaction condition was obtained at 60 min of reaction time and 7 % of sulfuric acid concentration and with a ratio of rice bran to PEG400 of 1:5. Under optimum conditions, microwave heating had a conversion ratio of 95 %, and the liquefied rice bran was dark-brown. On the other hand, when rice bran was liquefied under conditions identical to those with conventional heating, the conversion ratio was about 70 %. Consequently, microwave heating is more effective than conventional heating.
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Keywords: Microwave heating, Liquefaction, Rice bran
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