Harumi Naruse

Title: Harumi Naruse: Innovator in Rice Bran Processing

Introduction

Harumi Naruse is a notable inventor based in Koshigaya, Japan. She has made significant contributions to the field of food processing, particularly in the extraction of high-quality rice-bran oil. Her innovative approach has led to advancements in the production of edible rice bran, enhancing both quality and yield.

Latest Patents

Harumi Naruse holds a patent for a process and apparatus for manufacturing overheated stem processed edible rice-bran. This invention allows for the extraction of rice-bran oil of superior quality and the production of defatted rice bran that is free of bacteria and unpleasant odors. The process involves three key steps: first, bringing overheated steam in contact with fresh rice bran to deactivate enzymes; second, extracting rice-bran oil; and third, isolating and obtaining defatted rice bran. The method utilizes overheated steam at temperatures ranging from 250°C to 650°C for a duration of 0.5 to 60 seconds, resulting in a low acid number for the extracted oil and a high-quality meal.

Career Highlights

Throughout her career, Harumi Naruse has demonstrated a commitment to innovation in food technology. Her work has not only improved the quality of rice-bran oil but has also contributed to the overall efficiency of rice processing. With a total of 1 patent, she continues to be a driving force in her field.

Collaborations

Harumi has collaborated with notable colleagues, including Hisaharu Oki and Haruyasu Minami. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in food processing technology.

Conclusion

Harumi Naruse's contributions to the field of rice bran processing exemplify the impact of innovation on food quality and production efficiency. Her patented process not only enhances the quality of rice-bran oil but also sets a standard for future advancements in the industry.