A Rapid and Ecofriendly Treatment Technique for Rice Bran Oil Stabilization and Extraction under Sub-critical Water Condition

摘要

The target of this research work is application of sub-critical water as an ecofriendly medium for inactivation of rice bran lipase enzyme simultaneous with the extraction of rice bran oil to obtain favorable cooking oil. Experiments were carried out at temperature ranging from 393 to 513 K with 10 and/or 20 min residence time in a batch reactor. The quality of the treated oils was assessed by measuring of their total free fatty acids concentration over storage period. Results indicated that sub-critical water could effectively inactivate enzyme and, total free fatty acids concentration remained constant in the treated oils whereas it considerably increased from 5.6% to 36.0% in a untreated samples. Meanwhile rice bran oil could be successfully extracted using sub-critical water. It was found that the extraction yield was a function of temperature and increased by temperature increasing.