When freeze-drying was applied before heating (FDDH), the FFA formation during the storage was significantly reduced, resulting in lower values for FDDH samples than those observed with DH samples. The FFA contents in FDDH samples remained lower than those of DH samples during the storage period. Rice bran contains not only inherent enzymes but microorganisms such as fungi which are capable of producing enzymes inducing the deterioration of rice bran oil (Jayaramanet and Kalyanasundaram, 1994). The dry heating might be effective in reducing the moisture content and more importantly in inactivating the residual enzymes and microorganisms, resulting in the retarded FFA formation during
storage. The enhanced inhibitory effect by freeze drying prior to dry heating indicates that the physical treatment itself might provide an additional effect on the inactivation of enzymes and microorganisms (Moisture contents were 5.12e6.22% and 3.06e3.40%, for DH and FDDH samples, respectively).
When freeze-drying was applied before heating (FDDH), the FFA formation during the storage was significantly reduced, resulting in lower values for FDDH samples than those observed with DH samples. The FFA contents in FDDH samples remained lower than those of DH samples during the storage period. Rice bran contains not only inherent enzymes but microorganisms such as fungi which are capable of producing enzymes inducing the deterioration of rice bran oil (Jayaramanet and Kalyanasundaram, 1994). The dry heating might be effective in reducing the moisture content and more importantly in inactivating the residual enzymes and microorganisms, resulting in the retarded FFA formation duringstorage. The enhanced inhibitory effect by freeze drying prior to dry heating indicates that the physical treatment itself might provide an additional effect on the inactivation of enzymes and microorganisms (Moisture contents were 5.12e6.22% and 3.06e3.40%, for DH and FDDH samples, respectively).
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