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Physical refining of rice bran and soybean oils.

Dr., Nasirullah and Ramanatham, G. (2000) Physical refining of rice bran and soybean oils. Journal of Food Science and Technology, 37 (2). 135-138, 13 ref..

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Alternative methods to conventional steam/alkali treatment for refining rice bran and soybean oil were investigated with the aim of developing a degumming technique using water instead of phosphoric acid and a bleaching method based on physical entrapment. A standardized degumming methof for both oils was developed which involved addition of 2% water to the oil and heating at 75C for 30 min. Gum yields using this method were in the range 2.5-3 and 1-2% for soybean and rice bran oils, respectively, phospholipid content of degummed oils fell to within the range 0.12-0.25%. These values compared very well with those obtained by phosphoric acid treatment. Up to 80% removal of non-hydratable gums was also achieved, using 1% aqueous solution of potassium chloride. 3 bleaching earths were selected for bleaching studies. Desludged and degummed rice bran oil was mixed with 5% of bleaching earth, heated at 95C (60 mm pressure on Hg) for 30 min and centrifuged to recover oil. The colour index decreased from 45 to 10 units, indicating the efficacy of the bleaching system. Deacidification of rice bran oil was also carried out using a set of adsorbents. The oils were mixed with 5% of absorbent, heated at 90C (6 mm pressure on Hg) for 30 min. This treatment was capable of reducing free fatty acid content in oils from 8 to 5.5%. Kieselguhr G was found to be highly effective compared with other adsorbents studied. It is concluded that the major advantage of using water instead of phosphoric acid in degumming was the elimination of a washing step and reduced oil loss; the adsorbent entrapment technique eliminated use of alkali.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 04:50
Last Modified: 01 Jul 2015 10:37
URI: http://ir.cftri.res.in/id/eprint/7691

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