Some questions about rice bran

Now our factory uses more rice bran, generally about 60 tons a day, for each arrival of rice bran, I found that the quality is very difficult to control, there are mainly questions, I hope you can give me some advice! 1, some rice bran sensory identification, smell not much rice bran taste, with the hand kneading feeling is also relatively slippery, the detection of acid value is not very high, around 16:00, ash content of 8, fat content is also higher than 15, do not know what mixed? 2, some rice bran detect fat is very high, reach more than 18:00, ash 7 or so, acid value is also higher, do not know whether there is what adulteration can make rice bran fat increase? 3. With regard to the acid price of rice bran, I feel that the rancidity of rice bran is very fast. I have done experiments by myself and stacked it for more than a day. When I use it in sampling testing, some of it can be improved by 5 points. Generally speaking, how much can the acid value of rice bran be controlled? The acid price of your 16 is not high yet? For example, in this weather, we are all controlled within 7 and your dosage is so large. I think if the turnover is fast, the standard can properly relax the fat of rice bran. 16.17 are all normal, but the accompanying risk is that they are prone to rancidity during storage-stacking for a day. The acid price can be 5 points higher. I think either the place where you store it is not good or the sampling is not uniform during the test, otherwise the change of the day will not be so great-- I would like to ask you a question, that is, the acid value should not be higher than 6. If it is higher than 6, you can't use it. Is it for all the feed? Don't use it in small moving materials. It can be used in the feed of big chickens and pigs. it's best to mix it with it.-- your rice bran is better. Our crude fat is generally about 12, and the crude ash is about 10. And obviously mixed with bran.-- the acid price increases by 5% a day. It's too high. The storage method needs to be changed. If the rice bran with an acid value of 16 is stored normally, it has been stored for at least half a month. If you enter all the newly produced rice bran, it is estimated that most of the rice bran is mixed with things in it-- the rice bran is generally not easy to preserve, and now the temperature is high. The ventilation is poor, so it is easy to get sour. -- now our factory uses more rice bran, usually about 60 tons a day. For the rice bran that arrives every time, I find the quality is very difficult to control. I mainly have some doubts. I hope you can give me some advice! 1, some rice bran sensory identification, smell not much rice bran taste, with the hand kneading feeling is also relatively slippery, the detection of acid value is not very high, around 16:00, ash content of 8, fat content is also higher than 15, do not know what mixed? 2, some rice bran detect fat is very high, reach more than 18:00, ash 7 or so, acid value is also higher, do not know whether there is what adulteration can make rice bran fat increase? 3. With regard to the acid price of rice bran, I feel that the rancidity of rice bran is very fast. I have done experiments by myself and stacked it for more than a day. When I use it in sampling testing, some of it can be improved by 5 points. Generally speaking, how much can the acid value of rice bran be controlled? Not bad, that kind of oil bran is more expensive-- 1. Summer rice bran itself is easy to rancidity, so we should pay special attention to storage conditions, as well as to control its freshness when accepting, acid value more than 7 should be rejected. two。 Rice bran mixed with rice bran is very common, but also very controlled, is mixed from the factory. The fat of rice bran is between 16 and 18. It is wrong to feel slippery. Test it with hydrochloric acid to see if there is talc powder. The original post was published by zzhf_mxd2008 at 17:05 on 2008-8-1. Summer rice bran itself is easy to rancidity, so we should pay special attention to storage conditions, as well as to control its freshness when accepting, acid value more than 7 should be rejected. two。 Rice bran mixed with rice bran is very common, but also very controlled, is mixed from the factory. The fat of rice bran is between 16 and 18. It is wrong to feel slippery, use. Correct, talcum powder plus hydrochloric acid will not produce gas-then do an ash test.