Horno Rotatorio para la Estabilización Térmica del Salvado de Arroz

Abstract

Rice bran is a highly nutritious agro-industrial by-product whose rapid enzymatic degradation limits its full utilization. This study assessed the technical feasibility of an indirect combustion rotary kiln as a thermal stabilization method, focusing on its applicability in medium-scale agro-industrial settings. A 6 m x 0.6 m pilot system with indirect heating and internal mixing was developed, and comparative tests were conducted between treated and untreated bran, analyzing free fatty acid (FFA) content during storage. Results showed that thermal treatment significantly reduced the FFA increase compared to control and preserving product quality. The system demonstrated good thermal efficiency, temperature homogeneity, and operational capacity. It is concluded that
the rotary kiln is a technically viable, adaptable, and potentially scalable alternative for the valorization of rice bran, with promising opportunities for mobile adaptation and broader deployment in decentralized production contexts.