Premium
The expansion and extraction of rice bran
Author(s) -
Williams Maurice,
Baer Sheldon
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545055
Subject(s) - bran , extraction (chemistry) , chemistry , food science , chromatography , organic chemistry , raw material
Expansion of rice bran as a pretreatment for solvent extraction was studied. It was found that the expanded bran showed no rise in free fatty acid (FFA) even when stored at room temp, in open containers, for a period of three months, and a slight rise after one year storage; and that the bran was agglomerated into large particles which eliminated the 舠fines舡 and channeling problems characteristic of rice bran; and that the retention time for good extraction was on the order of 45 min; and that the percolation rate for a four ft depth of expanded bran was on the order of 35 gpm/ft 2 .