Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/8940
Title: Studies on Rice bran oil
Researcher: Mishra, Richa
Guide(s): Sharma, H K
Keywords: Food Technology
crude rice bran oil
Thermal oxidation
Upload Date: 17-May-2013
University: Punjab Technical University
Completed Date: n.d.
Abstract: The present study evaluated efficiency of enzymatic degumming of rice bran oil on the basis of p content, FFA, colour of degummed oil and residual oil content in gums separated. This process of degumming reduces phosphorous content of the oil from 350 to 42 ppm. While the phosphorous content after acidic degumming was reduced up to 86 ppm. After enzymatic degumming the chlorophyll residue was found 1.702 ppm when the concentration of enzyme was increased from 40 to 65gms/ton whereas it was reduced up to 0.986 ppm after acidic degumming, when the phosphoric acid concentration was increased from 1 to 3.5 kg/ton. Recovery of oil was found more after enzymatic degumming. The oil residue, 30.81% in the separated gums was observed which was found lesser than 51.72% oil residues in gums after acidic degumming of oil. Hence the study represented enzymatic degumming of rice bran oil an efficient method for obtaining higher yield of rice bran oil as compared to acid degumming. newlinePhysically refined rice bran oil (PRBO) was blended with refined sunflower (SFO) and Safflower oil (SAF) in different ratios. The PRBO and blended oils were packed in PET, laminates and glass bottles and were stored for 11 months to study the effect of storage on physico-chemical properties at regular interval of two months. The individual and blended oils were evaluated for their physico-chemical properties and fatty acid composition. Storage study had shown a steady rise in Peroxide Value, FFA, Color, p-anisidine value and fall in Iodine Value. No significant changes were observed in Refractive Index, Specific Gravity and oryzanol content. The gradual increase in saturated fatty acids and decrease in unsaturated fatty acids was observed during storage at room temperature in all the packaging materials. A similar trend was observed in case of oil blends. Blended oil (rice bran oil with safflower oil) showed minimum changes.
Pagination: 165p.
URI: http://hdl.handle.net/10603/8940
Appears in Departments:Department of Food Engineering and Technology

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01_title.pdfAttached File143.77 kBAdobe PDFView/Open
02_certificate.pdf210.32 kBAdobe PDFView/Open
03_acknowledgements.pdf160.94 kBAdobe PDFView/Open
05_list of tables.pdf178.04 kBAdobe PDFView/Open
06_list of figures.pdf164.93 kBAdobe PDFView/Open
07_list of symbols.pdf174.76 kBAdobe PDFView/Open
08_list of publication.pdf206.47 kBAdobe PDFView/Open
09_abstract.pdf144.98 kBAdobe PDFView/Open
10_chapter 1.pdf213.93 kBAdobe PDFView/Open
11_chapter 2.pdf423.78 kBAdobe PDFView/Open
12_chapter 3.pdf291.52 kBAdobe PDFView/Open
13_chapter 4.pdf1.61 MBAdobe PDFView/Open
14_chapter 5.pdf101.2 kBAdobe PDFView/Open
15_chapter 6.pdf95.03 kBAdobe PDFView/Open
16_references.pdf285.52 kBAdobe PDFView/Open
17_appendix.pdf332.33 kBAdobe PDFView/Open


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