In:
Journal of Food Process Engineering, Wiley, Vol. 38, No. 4 ( 2015-08), p. 357-362
Abstract:
Rice bran oil was extracted using five different solvents, namely acetone, SL‐M 1 (75% acetone and 25% ethanol), SL‐M 2 (50% acetone and 50% ethanol), SL‐M 3 (25% acetone and 75% ethanol) and ethanol. The effect of the solvent type on the percentage recovery of the oil has been graphically represented and discussed when the temperature, contact time, solvent‐bran ratio, stirring and p H were fixed at 50 C , 30 min, 5:1, 90 rpm and 7.1, respectively. The results indicated that the percentage recovery of rice bran oil was at the maximum when SL‐M 2 (50% ethanol and 50% acetone) was used as solvent. Further, the parametric effects on the extraction process were also investigated and critically discussed. The quality of the extracted rice bran oil was determined using Fourier Transform Infrared Spectroscopy (FTIR) analysis, saponification and acid values. Practical Application A significant amount of rice bran (contains 13–18% oil) is being wasted from rice mills of an agricultural country like P akistan. Further, rice bran oil is an important intermediate raw material for food and pharmaceutical industries. So, the present experimental studies composed of the recovery of the oil from rice bran through an efficient and cost‐effective method. For this purpose, pure ethanol, pure acetone and three compositionally different mixtures of ethanol and acetone were used as solvents for the extraction process. Parametric effects were also investigated on the extraction process to collect the data for the economic process design.
Type of Medium:
Online Resource
ISSN:
0145-8876
,
1745-4530
DOI:
10.1111/jfpe.2015.38.issue-4
Language:
English
Publisher:
Wiley
Publication Date:
2015
detail.hit.zdb_id:
2175259-X
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