Rice bran stabilization and rice bran oil extraction using ohmic heating

Lakkakula, N.Rao; Lima, Marybeth; Walker, Terry

doi:10.1016/j.biortech.2003.08.010

Cited by 236 publications

(123 citation statements)

References 16 publications

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“…So the conclusion is that the sample of rice bran treated with HCL gives the best results regarding unsaturated fatty acids. The above results reveal the findings of Lee, Randall and Lakkakula et al, [22][23][24] (Figure 5). …”

Section: Free Fatty Acid (Ffa) Status Of Rice Bransupporting

confidence: 87%

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

Akhter¹,

Afzal²,

Haider³

et al. 2015

J Nutr Food Sci

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Rice bran is the by-product of the rice milling industries so in view of growing need and consciousness about the nutritional and functional properties the rice bran is very important co-product. In this research article the methods were described regarding different chemicals with different concentration in controlling the activity of lipase enzyme and ultimately to maximize its oil recovery from the rice bran during 60 days of storage in a room temperature. The use of hydrochloric acid at concentration of about 30 ml/Kg helps greatly in controlling the lipase enzyme activity and reduces the % of FFA while the other chemicals used in this study (Phosphoric acid, Acetic acid, Sodium metabisulphite) failed to control in the rise of free fatty acid contents. The chemicals can be applied easily by sprinkling or spraying. This operation done on small rice bran lots through manual hand mixing. This method of chemical stabilization of rice bran is really a useful method in the rice mills where there is shortage of electricity or steaming facility.

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Section: Free Fatty Acid (Ffa) Status Of Rice Bransupporting

confidence: 87%

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

Akhter¹,

Afzal²,

Haider³

et al. 2015

J Nutr Food Sci

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“…This phenomenon can be related to the formation of transient pores in the cell membranes by a process called electroporation. This enabled the transport of molecules and ions, known as the electro-osmosis effect, which increased the diffusion of materials (Lakkakula et al 2004;Pavlin et al 2007;Knirsch et al 2010). Additionally, in ohmic-heated hydro-distillation, the heat is generated volumetrically within the material.…”

Section: Scanning Electron Microscopy (Sem) Analysismentioning

confidence: 99%

Comparison of Citronella Oil Extraction Methods from Cymbopogon nardus Grass by Ohmic-heated Hydro-distillation, Hydro-Distillation, and Steam Distillation

Hamzah¹,

Man²,

Abidin³

et al. 2013

BioResources

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A proposed method for citronella oil extraction was developed with the application of ohmic heated hydro-distillation. The objective was to compare the performance of three different extraction methods, viz. ohmic heated hydro-distillation, hydro-distillation, and steam distillation. The maximum amount of extracted oil yield by ohmic heated hydrodistillation was 7.64 mL/kWh as compared to hydro-distillation and steam distillation methods that resulted oil yields of 3.87 mL/kWh and 1.69 mL/kWh, respectively. The kinetics of extraction followed a second-order model. Gas chromatography-mass spectrometry analysis found that the major constituents of citronella oil (GC-MS) for the different extraction methods were citronellal, citronellol, and geraniol. Scanning electron microscopy (SEM) of citronella grass provided evidence that the lignocellulosic sources of the extracted citronella oil were schizogenous cavities and cellular lignin. The citronella that had undergone ohmicheated hydro-distillation and steam distillation showed some microfractures and less cell wall degradation than hydro-distillation. The cell walls were less rigid using ohmic-heated hydro-distillation compared to steam distillation. However, the cell walls of the hydro-distillation sample were less dense and exhibited pronounced swelling, but did not show any microfractures.

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“…The biological and chemical changes like dehydration, cell rupture, tissue shrinkage, loss of air bubbles, melting changes in membrane permeability etc were happened in ohmic heating, and those should be the reason for increased oil yield in ohmically heated rice bran oil. Lakkakula et al in 2004, conducted studies on effect of ohmic heating in rice bran stabilization and rice bran extraction with various parameters such as 60, 100 and 140 V/cm field strengths, 10.5, 21 and 30 % moisture, with 2 frequencies of 1 Hz and 60 Hz. He concluded that lowering the frequency increased the oil yield and ohmic heating improves the rice bran stabilization.…”

Section: Ohmic Heating As a Pre-treatment In Extractionmentioning

confidence: 99%

Ohmic heating as a pre-treatment in solvent extraction of rice bran

Nair

Divya²,

Prasannan³

et al. 2012

J Food Sci Technol

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Rice bran, which is one of the major by products of paddy contain high quality proteins and edible oil apart from fibre, ash and NFE (nitrogen free extract). The existing solvent extraction method employs n-hexane as the most viable solvent for the extraction of oil from rice bran. But the high cost and scarce availability of n-hexane resulted in uneconomical extraction of rice bran oil. In this study, rice bran was ohmically heated for different time periods(1, 2 and 3 min) with different current values (5, 15 and 20 A) and with different concentration of sodium chloride (1 M, 0.1 M and 0.01 M) as conducting medium. The ohmically heated rice bran was subjected to extraction studies. Ohmic heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated. From the experiments with varying concentrations, residence time of ohmic heating and currents, it was found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with minimum extraction time.

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Rice bran stabilization and rice bran oil extraction using ohmic heating

Cited by 236 publications

References 16 publications

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

Comparison of Citronella Oil Extraction Methods from Cymbopogon nardus Grass by Ohmic-heated Hydro-distillation, Hydro-Distillation, and Steam Distillation

Ohmic heating as a pre-treatment in solvent extraction of rice bran

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