Extraction and refining of edible oil from extrusion-stabilized rice bran
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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.
KeywordsBran Rice Bran Free Fatty Acid Content Extrusion Temperature Bleaching Clay
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