LI Yue, ZOU Xiao-yu, ZHOU Xue-song, ZHANG Zhi, YU Dian-yu. Optimization of rice bran oil low-temperature leaching conditions[J]. Science and Technology of Food Industry, 2014, (08): 264-266. DOI: 10.13386/j.issn1002-0306.2014.08.051
Citation: LI Yue, ZOU Xiao-yu, ZHOU Xue-song, ZHANG Zhi, YU Dian-yu. Optimization of rice bran oil low-temperature leaching conditions[J]. Science and Technology of Food Industry, 2014, (08): 264-266. DOI: 10.13386/j.issn1002-0306.2014.08.051

Optimization of rice bran oil low-temperature leaching conditions

  • Rice bran oil was extracted by the low temperature solvent. Oil extraction rate and the wax content were as an indicator to determine best extraction conditions by orthogonal experiment. Physical and chemical properties detection were contrasted crude oil in high temperature optimum extraction conditions with what was in low temperature. Results showed that the optimum parameters of the low-temperature extraction of rice bran oil:extraction temperature at 20℃, the solid-liquid ratio of 1 ∶3, extraction time 1.5h, this process conditions, extraction of rice bran crude oil, was repeated three times, take the average. The extraction rate of 16.70%, the wax content of 0.79%. At low temperature, wax content was about 1.83% lower than the room temperature's in rice bran crude oil.
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