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Moisture agglomerate stability

Wet heating is more effective for bran stabilization for oil extraction than is dry heating. Lipase is inactivated in 3 minutes at 100°C (37). The equipment that can be used include steam cookers, blanchers, autoclaves, and screw extruders with injected steam and water (30). Extrusion with steam injection and up to 10% added water reduces the temperature required for lipase inactivation. Temperatures are reduced to 100-120°C. Product may be held at 100°C for 1.5-3.0 minutes before drying to a stable moisture content. Bran expands as it exits the extruder, and water flashes to steam (8). Porous pellets assist in solvent percolation during oil extraction. Fines are agglomerated as well. [Pg.1112]

See other pages where Moisture agglomerate stability is mentioned: [Pg.210]    [Pg.299]    [Pg.646]    [Pg.370]    [Pg.132]    [Pg.214]    [Pg.235]    [Pg.312]    [Pg.768]    [Pg.948]    [Pg.156]    [Pg.2276]    [Pg.275]    [Pg.246]    [Pg.720]    [Pg.1430]    [Pg.1433]    [Pg.2259]    [Pg.163]    [Pg.34]    [Pg.338]    [Pg.321]    [Pg.214]    [Pg.16]    [Pg.136]    [Pg.118]    [Pg.527]    [Pg.151]    [Pg.338]    [Pg.224]    [Pg.97]    [Pg.332]    [Pg.83]   
See also in sourсe #XX -- [ Pg.210 ]



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Agglomerate Agglomeration

Agglomerate stability

Agglomeration

Agglomeration moisture

Agglomerator

Agglomerization

Moisture stability

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