Water degumming of rice bran oil:a response surface approach.

Indira, T. N. and Hemavathy, J. and Sakina, Khatoon and Gopala Krishna, A. G. and Suvendu, Bhattacharya (2000) Water degumming of rice bran oil:a response surface approach. Journal of Food Engineering, 43 (2). 83-90, 27 ref..

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Abstract

Effects of water addition, time, temp., and agitation speed during water degumming of rice bran oil were investigated. Response surface methodology was used to evaluate efficiency of the degumming process in terms of phospholipids and acetone insoluble components in recovered gums and gum yield; these were regarded as response functions which were related to water addition, time of agitation, agitator speed and processing temp. using a 2nd order polynomial. Optimum processing conditions giving max. phospholipid content in the gums were 68-73C and 3.9-4% added water; yield of phospholipids under these conditions was <greater than or equal to>17.5%. Corresponding values for gum yield and insoluble acetone component under these conditions were >60 and 14%, respectively. It is concluded that response surface methodology is an effective way of determining effects of processing variables and for obtaining optimum water degumming efficiency during rice bran oil production.

Item Type:	Article
Uncontrolled Keywords:	OILS-VEGETABLE; PROCESSING-; WATER-; DEGUMMING-; RICE-BRAN-OILS
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Aug 2008 08:37
Last Modified:	30 May 2012 09:58
URI:	http://ir.cftri.res.in/id/eprint/7713

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