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Refining of rice bran oil by neutralization with calcium hydroxide
Author(s) -
De Bijay Krishna,
Patel Jignesh Dahyabhai
Publication year - 2011
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000343
Subject(s) - rice bran oil , chemistry , neutralization , unsaponifiable , lime , calcium hydroxide , bran , sodium hydroxide , peroxide value , refining (metallurgy) , calcium oxide , nuclear chemistry , chromatography , food science , raw material , metallurgy , organic chemistry , materials science , antibody , immunology , biology
Abstract The applicability of calcium hydroxide (lime) in the neutralization of rice bran oil (RBO) was investigated. Crude RBO samples of three different free fatty acids (FFAs) (3.5–8.4 wt%) were degummed, dewaxed, bleached, and neutralized with lime and deodorized. The oils obtained thus were characterized by determining the color, peroxide value (PV), content of unsaponifiable matter (UM), and FFA. Conventionally practiced caustic soda neutralization (at 80–90°C) of FFA has in the present investigation been replaced by a high temperature (150–210°C) low pressure (2–4 mm Hg) reaction with lime. It was observed that neutralization with Ca(OH) 2 at high temperature (210°C) and under low pressure (2–4 mm Hg pressure) may substantially reduce the FFA content (0.8 wt%, after 2 h). The deodorized oil was found to be of acceptable color, PV, and content of UM and FFA. Neutralization of oil was also carried out by using NaHCO 3 and Na 2 CO 3 , nonconventional alkalies for neutralization, and the results were compared with NaOH and Ca(OH) 2 . Overall recovery of oil in Ca(OH) 2 refining process (88.5 ± 0.6 wt%, for Sample 1 containing 8.4%‐wt FFA) was found to be more than other competitive processes studied.