• How to stabilize rice bran?
  • Treating with high-temperature steam is a traditional method to stabilize rice bran. The specific operation is to adjust the moisture content to 17%, then increase the temperature to 105 ¡ãC and heat with steaming for 2 h, and finally dry the rice bran. Hot steam treatment can slow down the hydrolysis of oil by inhibiting the activity of the enzyme.
  • What are the technologies of rice bran oil?
  • After that, the fatty acid composition, bioactive compounds, and the processing technologies of rice bran oil are described and the refining technology of rice bran oil (degumming, deacidification, dewaxing, etc.) as well as the technologies to remaining the bioactive compounds in rice bran oil are introduced.
  • How is rice bran oil extracted?
  • There are about 15¨C20% crude oil in rice bran; normally, the rice bran oil is extracted by pressing or solvent extraction methods, such as supercritical carbon dioxide extraction and enzymatic extraction, and then refined by decolorization, deodorization, or other processes.
  • Can rice bran be treated with enzymes?
  • Treating rice bran with enzymes is a new oil processing technology. In this technology, the cell tissue of rice bran is hydrolyzed with protease and then oil is released to achieve the purpose of oil extraction (Hanmoungjai et al. 2001).
  • How to refine rice bran oil?
  • In industrial production, rice bran oil is mostly refined by hydration degumming, active clay decolorization, steam deacidification and deodorization, and low-temperature freezing dewaxing. The specific method is to add 2¡ë~3¡ë phosphoric acid and a proper amount of water to treat the crude rice bran oil at 90 ¡ãC for degumming.
  • What is the oleic acid value of rice bran oil?
  • Additionally, the extraction method also has a good effect on deacidification. Liu (2005) obtained rice bran oil with an acid value reduced from 31.02 to 4.52 mg/g at the ratio of oil to solvent (95% ethanol) of 1:1.8. After alkali refining, the oleic acid value of rice bran oil was reduced to 0.23 mg/g.