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

Fumina Tanaka, Tanaka Fumihiko, Ai Tanaka, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

2 引用 (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.

元の言語英語
ページ(範囲)1-3
ページ数3
ジャーナルEngineering in Agriculture, Environment and Food
10
発行部数1
DOI
出版物ステータス出版済み - 1 1 2017

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drying temperature
Amino acids
Drying
Decomposition
Amino Acids
rice
amino acids
Temperature
degradation
brown rice
Lysine
lysine
drying
thermal degradation
limiting amino acids
air drying
bran
Nutrition
Hot Temperature
Air

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

これを引用

Effect of high temperature drying on amino acid decomposition in feed rice. / Tanaka, Fumina; Fumihiko, Tanaka; Tanaka, Ai; Uchino, Toshitaka.

:: Engineering in Agriculture, Environment and Food, 巻 10, 番号 1, 01.01.2017, p. 1-3.

研究成果: ジャーナルへの寄稿記事

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