Advertisement

Journal of the American Oil Chemists Society

, Volume 62, Issue 6, pp 1040–1043 | Cite as

Extraction and refining of edible oil from extrusion-stabilized rice bran

  • R. N. Sayre
  • D. K. Nayyar
  • R. M. Saunders
Technical

Abstract

Rice bran oil extracted from extrusion-stabilized bran was processed to a high quality salad oil. Stabilization prevented free fatty acid formation in rice bran prior to solvent extraction of the oil and thus increased the yield of refined oil. The flake form of the stabilized bran allowed rapid solvent percolation and efficient lipid extraction. Degumming soon after extraction removed a larger proportion of the gums and waxes and resulted in a higher yield of refined oil than if this procedure was delayed. Alkali refining was found to be most efficient with a concentration of 16° Bé (2.77M) NaOH and 0.5% NaOH excess. Acid activated clay was effective in removing color from the refined oil, and the addition of charcoal did not improve bleaching ability. Stabilization temperatures, within the range studied, did not appear to affect the bleached oil color. Color was measured spectrophotometrically at 537 and 612 nm.

Keywords

Bran Rice Bran Free Fatty Acid Content Extrusion Temperature Bleaching Clay 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Takeshita, Y., Recent Advances in Cereal Oil Processing Technology, Presented at 7th World Cereal and Bread Congress, Prague (1982).Google Scholar
  2. 2.
    Enochian, R.V., R.M. Saunders, W.G. Schultz, E.C. Beagle and P.R. Crowley, Marketing Research Report 1120, Washington, D.C. (1981).Google Scholar
  3. 3.
    Browne, C.A. Jr., J. Am. Chem. Soc. 25:948 (1903).CrossRefGoogle Scholar
  4. 4.
    Reddi, P.B.V., K.S. Murti and R.O. Feuge, JAOCS 25:206 (1948).CrossRefGoogle Scholar
  5. 5.
    Takeshita, Y., Trans. Kokushikan Univ. Dept. Eng. No. 5, p. 1, Tokyo (1972).Google Scholar
  6. 6.
    Sayre, R.N., R.M. Saunders, R.V. Enochian, W.G. Schultz and E.C. Beagle, Cereal Foods World 27:317 (1982).Google Scholar
  7. 7.
    Saunders, R.M., and F. Heltved, J. Cereal Sci., In Press (1985).Google Scholar
  8. 8.
    Randall, J.M., R.N. Savre, W.G. Schultz, R.Y. Fong, A.P. Mossman, R.E. Tribelhorn and R.M. Saunders, J. Food Sci. 50:361 (1985).Google Scholar
  9. 9.
    Official and Tentative Methods of the American Oil Chemists’ Society, AOCS, Champaign, IL, 1983.Google Scholar
  10. 10.
    El-Amin, A.K., Investigation on the Extraction Characteristics of Stabilized Rice Bran, Unpublished report, Dept. of Agricultural and Chemical Engineering, Colorado State University, Fort Collins (1983).Google Scholar
  11. 11.
    Reiners, R.A., M.S. Sniegowski and A.R. Baldwin, JAOCS 28:518 (1951).CrossRefGoogle Scholar
  12. 12.
    Norris, F.A., In Bailey’s Industrial Oil and Fat Products, Swern, D., ed., John Wiley and Sons, New York, Vol. 2, Chap. 4, 1979.Google Scholar
  13. 13.
    Norris, F.A., In Bailey’s Industrial Oil and Fat Products, Swern, D., ed., John Wiley and Sons, New York, Vol. 1, Chap. 7, 1979.Google Scholar
  14. 14.
    Richardson, L.L., JAOCS 55:777 (1978).CrossRefGoogle Scholar

Copyright information

© American Oil Chemists 1985

Authors and Affiliations

  • R. N. Sayre
    • 1
  • D. K. Nayyar
    • 1
  • R. M. Saunders
    • 1
  1. 1.Western Regional Research Center, ARSU.S. Department of AgricultureAlbany

Personalised recommendations