rice bran oil refining mill equipment in sudan

                                               
                                               
                                               
                                               
                                               
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  • What is rice bran?
  • Rice bran is a byproduct of the rice milling industry obtained from milling of brown rice to produce white rice. It contains 15%¨C20% of oil. Apart from oil, rice bran is a promising source for proteins, carbohydrates, dietary fiber, vitamins, tocopherol, ¦Ã-oryzanol, and phospholipids (Tao, 1989; Houston, 1972; Saunders, 1986).
  • Can you use rice bran for food?
  • A major problem of using RBO for food purposes is the time lag between bran production and oil extraction. Oil should be extracted immediately as soon as the bran is produced. Otherwise, oil will be hydrolyzed into free fatty acids (FFAs) and glycerol by the action of very active lipase enzymes present in rice bran.
  • What is rice bran oil?
  • Rice bran oil (RBO) is unique among edible vegetable oils because of its unique fatty acid composition, phenolic compound (¦Ã-oryzanol, ferulic acid) and vitamin E (tocopherol and tocotrienol). It has become a great choice of cooking oil because of its very high burning point, neutral taste and delicate flavour.
  • What is rice bran oil (RBO)?
  • Rice bran oil (RBO) is considered to be a superior quality oil as it has a balanced fatty acid profile, and it contains a number of minor components with proven nutritional benefits such as ¦Ã-oryzanol, tocotrienol, tocopherol, and squalene (Houston, 1972).
  • How to stabilize rice bran?
  • The results indicated that microwave, extrusion, steaming, -80 °C, ultraviolet irradiation, infrared heating have potential to stabilize rice bran. Extrusion and microwave processes are suitable for large-scale with short-time industrial processing although with increase of oil peroxide values and colour.
  • When should oil be extracted from rice bran?
  • Oil should be extracted immediately as soon as the bran is produced. Otherwise, oil will be hydrolyzed into free fatty acids (FFAs) and glycerol by the action of very active lipase enzymes present in rice bran. Under favorable conditions, the rate of oil degradation and FFA formation could be very high (Houston, 1972).