Effect of high temperature drying on amino acid decomposition in feed rice

Fumina Tanaka, Fumihiko Tanaka, Ai Tanaka, Toshitaka Uchino

研究成果: Contribution to journalArticle査読

3 被引用数 (Scopus)

抄録

Drying experiments with crushed feed rice (Oryza sativa, L., japonica, ‘Mizuhochikara’) were conducted to investigate the thermal decomposition effect on seventeen amino acids, including lysine which is the first limiting amino acid in pig nutrition, with drying air temperatures of 40, 50, 60, 70 and 80 °C and relative humidity of 10%. The lysine content in crushed rice decreased with increasing drying temperature; however, there was no significant thermal effect on the decomposition of amino acids during hot-air drying. It was suggested that the crushed rice samples contained lower amino acid levels than whole brown rice because the graded, crushed rice included a little germ and bran layer. It was also confirmed that the amino acid components of the provided brown rice sample showed a similar trend to previous studies. It is expected that high-temperature drying techniques for crushed rice will become a useful method for feed rice drying, because it can achieve rapid, energy-efficient processing without causing damage to the amino acid composition.

本文言語英語
ページ(範囲)1-3
ページ数3
ジャーナルEngineering in Agriculture, Environment and Food
10
1
DOI
出版ステータス出版済み - 1 1 2017

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学

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