The Application Model Of Rice Bran Resource In China And The Process Design Of The Pretreatment Of Rice Bran

Rice bran, a by-product of rice processing, has a wide range of applications, such as theextraction of oil、rice bran protein and a variety of active substances. As a by-product, it isdifficult to collect, and easy to rancidity, so the utilization ratio of rice bran is very low. Inorder to enhance the utilization rate of rice bran, this paper mainly discussed the distributionof rice bran resource in different provinces in China, and counted the amount of rice branresource every year. And studied3kinds of classic rice bran stabilization methods in thelaboratory, further analyzed and compared the effect of dry method, microwave method andextrusion method which used to stabilized the rice bran, then designed the rice branpretreatment process based on the experimental results and the actual process problemsencountered in rice bran.(1) Stabilization treatment is prerequisite to improve comprehensive utilization of ricebran resource, since the rice bran resources is rich but mainly distributed in the central andEastern regions in China. The amount of rice bran in East China, Central China and northeastChina is32.74%,23.30%and15.93%respectively. Research shows that the fresh rice branshould be stabilized within6hours. Nowadays the output of rice bran is20~140t/d.Considering the energy saving, we can collect the nearby rice together and determine theoutput of rice bran processing is180t/d.(2) Using dry method to stabilized rice bran, the best conditions was: heating60min at125oC. Under the condition, the residual peroxidase activity was4.79%; through orthogonalexperiments the optimum conditions of stabilizing rice bran extrusion method for moisturecontent was16%, extrusion temperature was130oC, the feed rate was220g/min, screw speedwas18Hz, under the condition, the residual peroxidase activity was3.75%; through theresponse surface method, we can obtain the optimum conditions of microwave method formoisture content was23%, the heating time was110s, microwave power was760W, underthe condition, the residual peroxidase activity was2.36%. Storage experiment was studied atthree stabilization treatment conditions, and we learned that each stabilization method hadplayed a certain role, the microwave processing method was the best method, extrusion method after microwave method, dry rice bran stabilization effect was relatively poor.(3) In this study, the design of180t/d rice bran pretreatment technology was completed,we completed the design calculation manual and chose the appropriate type of equipmentsthrough calculating. We draw reasonable process flow diagram through the softwareAutoCAD, provide theoretical basis for rice bran pretreatment process, and provide technicalsupport for the further processing of rice bran.