English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Rice bran oil is the alternate edible oil source that realizes potential revenues from healthpromoting compounds such as oryzanol, tocopherol, and tocotrienol. The present experiment was conducted to explore the possibility of oil extraction from rice bran oil using Enzyme assisted extraction coupled with ohmic heating, a "green" alternative source from hexane extraction. A crude form of cellulase enzyme, α-amylase, and protease are used for oil extraction. After enzymatic treatment, the slurry was treated with ohmic heating by varying process parameters such as endpoint temperature, time, and electric field strength. The optimum conditions were 54°C, 5 min endpoint temperature, and 179 V/Cm electric field strength. The predicted critical value was experimentally verified, were the experimental yield of rice bran oil was 80.2%, which was close to the predicted value (79.81%). The quality parameter of the extracted oil was compared with the conventional method. Fatty acid profile, protein, peroxide value, acid value, protein content was higher in Enzyme assisted ohmic heating treatment, and antioxidant (tocopherol) was significant at 210nm, suggesting the possibility of using this method for oil extraction to improve the quality of residue and extracted oil.

Effect of Enzyme Assisted Aqueous Extraction and Ohmic Heating Treatment on Rice Bran Oil Recovery