Simultaneous rice bran oil stabilization and extraction
Sub-critical water technique was used for simultaneous inactivation of lipase enzyme existing in rice bran and extraction of its oil in order to obtain the stabilized edible rice bran oil. Sub-critical water treatment was carried out in the temperature range between 120 and 240 °C for 10 and/or 20 min residence time in a batch reactor.
Sub-critical water technique was used for simultaneous inactivation of lipase enzyme existing in rice bran and extraction of its oil in order to obtain the stabilized edible rice bran oil. Sub
Rice bran stabilization and rice bran oil extraction using
Rice bran is a byproduct of the rice milling process that has economic potential by virtue of highly nutritious rice bran oil contained within the bran. In this study, ohmic heating was used to stabilize rice bran and to improve rice bran oil extraction yield as compared to microwave heating and a control (no heating).
Simultaneous rice bran oil stabilization and extraction using sub-critical water medium Journal of Food Engineering,95 ( 3 ) ( 2009 ),pp. 510 516 Article Download PDF View Record in Scopus Google Scholar
A Rapid and Ecofriendly Treatment Technique for Rice Bran
Sub-critical water technique was used for simultaneous inactivation of lipase enzyme existing in rice bran and extraction of its oil in order to obtain the stabilized edible rice bran oil.
Simultaneous rice bran oil stabilization and extraction using sub-critical water medium Journal of Food Engineering,95 ( 3 ) ( 2009 ),pp. 510 516 Article Download PDF View Record in Scopus Google Scholar
A Rapid and Ecofriendly Treatment Technique for Rice Bran
sub-critical water as an ecofriendly medium for inactivation of rice bran lipase enzyme simultaneous with the extraction of rice bran oil to obtain favorable cooking oil. Experiments were carried out at temperature ranging from 393 to 513 K with 10 and/or 20 min residence time in a
Mar 01, 2015· Simultaneous rice bran oil stabilization and extraction using sub-critical water medium J. Food Eng,95 ( 2009 ),pp. 510 516 Article Download PDF View Record in
Properties of Extracts from Defatted Rice Bran by Its
Simultaneous rice bran oil stabilization and extraction using sub-critical water medium. Journal of Food Engineering 2009, 95 (3),510-516. DOI: 10.1016/j.jfoodeng.2009.06.014. Aleksandra Szydłowska-Czerniak, György Karlovits, Ágnes Sosna-Sárdi, Csilla Dianoczki, Edward Szłyk.
Extraction of extraction of oil- and water-soluble phase from sunflower defatted rice bran by subcritical water treatment, 40, 44–53 seeds with subcritical water, Food Chem., (166): 316–23 (10