J. Technology and Education, Vol.17, No.2, pp.67-70, 2010
研究論文
マイクロ波加熱法によるヌカ液状化条件の検討
下古谷博司*1，加藤大樹1，国枝義彦1，高木康之2, 林征雄2, 鈴木郁功2
1鈴鹿工業高等専門学校・材料工学科（〒510-0294 三重県鈴鹿市白子町官有地）
2鈴鹿医療科学大学保健衛生学部医療栄養学科（〒510-0293 三重県鈴鹿市岸岡町1001）
*hshimo@mse.suzuka-ct.ac.jp
Liquefaction conditions of Rice Bran by Microwave Heating
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
(Received July 22, 2010; Accepted August 27, 2010)
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.
Keywords:
Microwave heating, Liquefaction, Rice bran
