Comparison of Different Methods for Rice Bran Stabilization and Their Impact on Oil Extraction and Nutrient Destruction

Riaz,

doi:10.1094/cfw-55-1-0035

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…Extrusion and expander cooking had positive effect on rice bran stabilization in comparison to pellet cooker and pellet mill [23]. An extrusion cooking procedure was developed which produces stable rice bran which shows no significant increase in FFA content for at least 30-60 days.…”

Section: Introductionmentioning

confidence: 99%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

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Ohmic heating experiments for heating of raw rice bran were conducted using a Teflon cylindrical cell. Electrical conductivity (EC) values were evaluated for ohmic heating of rice bran at 20, 30, and 40 % moisture content (w.b.), by applying voltage gradients between 44 and 72 V/cm. The EC increased significantly with increase in temperature and moisture content but the variation in EC was not significant with the variation in voltage gradient. The linear temperature and moisture content-dependent EC relations were obtained. EC values for rice bran at 20 % moisture content were in the range 0.01-0.06 S/m within the entire temperature range of 25-100°C. Whereas, they were observed to be 0.04-0.14 and 0.08-0.23 S/m, respectively, for rice bran at 30 and 40 % m.c., w.b. An ohmic heating system having a capacity of 10 kg/batch was developed and evaluated for its performance. Ten kg rice bran was hydrated and heated by flow of electric current through it. The treated sample was observed to be stable even after 75 days of storage in comparison to raw rice bran sample. The % free fatty acid (FFA) in treated (ohmically heated) bran was observed to be 4.77 % after 75 days of storage whereas it was 41.84 % in case of raw bran. The FFA concentration of the ohmically heated samples increased very slowly in comparison to raw rice bran samples during 75 days of storage. The peroxide value and acid value of ohmically heated samples after 75 days of storage were 4.7 meq/kg and 9.34 %, respectively. Results showed that ohmic heating is an effective method for rice bran stabilization.

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Section: Introductionmentioning

confidence: 99%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

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“…Similar finds were reported by Amarasinghe that the free fatty acid for unstabilized, refrigerated, and steamed rice bran were 3.12%, 2.80%, and 2.80%, respectively (Amarasinghe et al, ). Riaz also drew the conclusion that the free fatty acid of extruder (2.72%) was lower than raw material (5.20%) (Riaz, Asif, Plattner, & Rokey, ). The other treatments like dry heating, steam heating, ultraviolet irradiation, ultrasound, and enzymatic treatments had no influence on acid values.…”

Section: Resultsmentioning

confidence: 99%

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

Wang

et al. 2020

J Food Process Preserv

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The production of rice bran oil is severely impeded because of the rapid rancidity caused by rice bran lipase. Eleven stabilization treatments including 6 heating treatments and 5 nonheating treatments were carried out in this research. Lipase activities as well as oil colors, oil compositions, and contents of vitamin E and γ‐oryzanol after different treatments were investigated to evaluate the effect of stabilization and oil qualities. All the treatments had no significant influence (p > .05) on the oil compositions and γ‐oryzanol contents. Among six heating treatments, autoclaving had the best stabilization effect for 10.73% lipase activity remained and other heating treatments held about 30%–35% lipase activities residual except dry heating (68.88%). Heating treatments except steam heating resulted in the significant decreases (p < .05) of oil acid values and significant increases (p < .05) of peroxide values, meanwhile six heating treatments increased oil colors. Among five nonheating treatments, ultraviolet irradiation for 18 hr and extreme low temperature (−80°C) for 72 hr were found 57.08% and 58.85% lipase activities residual, respectively. Peroxide value was significantly increased (p < .05) only by ultrasound. All nonheating treatments had little effect (p > .05) on oil acid values and color. In conclusion, ultraviolet irradiation might be a potential, convenient, and energy‐saving stabilization method with high oil quality. Practical applications Rice bran has a potential for producing about 8 million tons of rice bran oil worldwide but nearly 90% rice bran was wasted every year. The processing of rice bran is impeded because of the rancidity caused by lipase, so the stabilization of rice bran is very important. This research provided a new and time‐saving method for evaluating stabilization efficacy instead of long time storage. Using this new evaluating method, 11 stabilization methods were compared and methods like microwave, extrusion, and ultraviolet irradiation were considered to be suitable methods for industrial processing. In additional, ultraviolet irradiation was found to be a potential, convenient, and energy‐saving stabilization method without influencing oil quality and nutrient content.

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“…Selain suhu, pH juga perlu dilakukan adjustment dengan asam lemah agar enzim lipase terdenaturasi. Setelah dilakukan stabilisasi, dedak padi dapat disimpan selama 30-60 hari [2].…”

Section: ) Rice Bran Stabilizationunclassified

Pra-Desain Pabrik Minyak Goreng Dedak Padi dengan Metode Physical Refining

Sjarifudin¹,

Anizar²,

Gunawan³

2022

JTITS

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Abstrak-Minyak dedak padi merupakan salah satu minyak yang bukan berbahan dasar kelapa sawit yang berpotensi sebagai pengganti minyak kelapa sawit. Di Indonesia, minyak yang tidak dibuat dari kelapa sawit masih langka karena masih diimpor dari negara lain. Minyak dedak padi dihargai lebih tinggi daripada minyak paling umum seperti minyak kelapa sawit dan kelapa tetapi masih dengan harga yang wajar. Minyak harus memiliki kandungan asam lemak bebas yang rendah untuk dianggap sebagai minyak goreng. Minyak dedak padi berpotensi untuk menjadi pengganti minyak kelapa sawit karena dedak padi adalah sebuah produk sampingan dari proses penggilingan padi menjadi beras. Pada tahun 2020, 9.944.538 ton dedak padi diproduksi di Jawa Timur dan menunjukkan bahwa Indonesia sangat berpotensi untuk menghasilkan minyak dedak padi Proses produksi terdiri dari 3 proses utama yaitu pre-treatment, ekstraksi dan pemurnian. Pabrik tersebut akan dibangun di Lamongan, Jawa Timur karena kabupaten tersebut menghasilkan dedak padi yang paling banyak dan juga faktor-faktor lainnya. Pembangunan pabrik diperkirakan dimulai pada tahun 2026. Pabrik tersebut memiliki kapasitas 11.000 ton/tahun dengan 24 jam operasi per hari dan 330 hari per tahun. Produk minyak dari pabrik ini mengandung 0,05% asam lemak bebas. Dari analisa ekonomi, dengan harga jual minyak dedak padi 2000 US$/ton, de-oiled rice bran 85 U$/ton, sekam 50 US$/ton dan distilat asam lemak dedak padi 350 US$/ ton, Internal Rate of Return (IRR) untuk pabrik adalah 25,23% dengan tingkat bunga 7,95% dengan Harga Pokok Penjualan (HPP) sebesar Rp. 22.848.823,8/ton. Selain itu, Pay Out Time (POT) dihitung pada 4 tahun 6 bulan dengan Break Even Point (BEP) 33%. Oleh karena itu, pabrik ini dianggap menguntungkan.

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Comparison of Different Methods for Rice Bran Stabilization and Their Impact on Oil Extraction and Nutrient Destruction

Cited by 6 publications

References 6 publications

Stabilization of Raw Rice Bran using Ohmic Heating

Stabilization of Raw Rice Bran using Ohmic Heating

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

Pra-Desain Pabrik Minyak Goreng Dedak Padi dengan Metode Physical Refining

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