الفهرس 
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Abstract
This study aims to evaluate the use of high temperature for a short time conduction heating technique to stabilize rice bran. In addition, the effect of type of storage sacks on the changes in physical quality and some chemical composition of the stored heattreated bran were also investigated. The following results were obtained: 1?The chemical analysis of raw rice bran used for experimental work showed a total lipids of 19.2 %, a protein of 16.8 %, a moisture content of 10.2 %, and a free fatty acid of 1.88 %. 2?Rice bran moisture content has decreased with the increases of heating surface temperature and exposure time. 3?Bran bulk temperature was increased with the increase of exposure time and heating surface temperature. 4?Bran moisture content was increased with the increase of storage period depending upon type of storage sacks and the moisture content of bran after heating process. 5?Fungal growth rate was decreased with the increase of heating surface temperature and exposure time and it was higher for the samples stored in burlap sacks in comparison with samples stored in polyethylene sacks. 6?Free fatty acids (FFA) recorded 1.92 % for the control sample at zero time of storage and it was increased up to a levels of 86.18 % and 92.90 % for the polyethylene and burlap sacks after 90 days of storage respectively. 7Considering (10 %) as a maximum level of (FFA) for safe storage of rice bran, the safe storage period of rice bran was varied with the level of heating surface temperature, exposure time and type of storage sacks. The recorded safe storage period for bran stored in polyetylene sacks ranged from (3090) days as compared to (2060) days for the samples stored in burlap sacks.