Extraction of rice bran oil using supercritical CO 2 and compressed liquefied petroleum gas
نویسندگان
چکیده
منابع مشابه
Genotoxicity of rice bran oil extracted by supercritical CO2 extraction.
Rice bran oil extracted by supercritical CO2 extraction (RB-SCE) reportedly exhibits pharmacological activities such as antioxidant and in vivo hair growth-inducing effects. Such activities raise the possibility of the development of novel hair growth-inducing agents using RB-SCE. The aim of this study was to investigate the potential genotoxic effects of RB-SCE in three short-term mutagenicity...
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Oil is obtained from rice bran, by the process of extraction with petroleum solvents, whereas the edible grade oil is the one refined by neutralisation with alkali.
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Parboiled rice bran oil was obtained using supercritical CO2 under different conditions of temperature (2°C to 40°C) and pressure (25 to 200 bar). In this study the experiments were carried out with two separators coupled to the extractor. The temperature levels in the first separator were 25°C and 40°C and in the second it was maintained constant at 2°C. The pressures in the first separator we...
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Rice bran oil was extracted using hexane, as well as subcritical butane and propane. The quality of rice bran oils obtained using these three solvents was comparatively studied. The results showed that subcritical fluid extraction oil showed higher concentrations of health-conducive components (such as vitamin E, oryzanol, and phytosterol) compared with hexane-extracted oil. Extraction solvent ...
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samples of crushed and cooked canola seeds (okapy double zero) were extracted using supercritical carbon dioxide (scco2) at 34 mpa and 40ºc and a commercial organic solvent (aw406). the oil solubility in scco2 was determined and extracted oils were examined with respect to their chlorophyll contents, nonsaponifiable matters, fatty acid composition and iodine value. the yield of scco2 extraction...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2016
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2015.09.016