Abstract
Rice bran is an important by-product of rice milling as it contains about 15 to 25% oil. The rapid breakdown of the oil into free fatty acid (FFA) begins immediately after milling, rendering the oil nonedible by the action of a very active lipase enzyme present in it. To inactivate the enzymes responsible for the deterioration of the oil, rice bran samples were exposed to dielectric-heating for different durations. These samples were stored in sealed polyethylene bags for a period of six weeks. The increase in FFA in oil during the storage period of six weeks was found to be only 2% in the case of the samples exposed for 6 to 7min, while for the untreated samples the FFA rise was observed to be 75% for the same storage period.
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