• 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.
  • 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.
  • What is rice bran oil?
  • Rice Bran Oil comes from the outer layer of rice grains, often discarded during white rice production. This oil stands out for its health benefits and cooking versatility. The production isn’t just about extracting oil; it’s about unlocking a treasure trove of potential in a tiny grain.
  • How do you extract oil from rice bran pellets?
  • Main Extraction : In this phase, solvents play a key role. They dissolve the oil in rice bran pellets, making it easier to extract the oil. Desolventizing : Next, the mix of oil and solvent heats up. This step helps to get rid of the solvent by evaporating it. Distillation : After the solvent evaporates, distillation takes place.
  • 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.
  • How is rice bran treated by extruding technology?
  • Qiao et al. treated rice bran by extruding technology and achieved the optimal process parameters that the lipase inhibition rate was 76% when the water content was 19%, the screw speed was 180 r/min, and the cylinder temperature was 130 ¡ãC (Qiao et al. 2012).