Open AccessRice Bran Protein Powder Production Using Spray Drying Technique: Effect of Temperature, Feed Flowrate and Air Flowrate
Author(s) -
Mohd Rizuan Mansor,
Timothy Surya Krishnan,
Mohd Sharizan Md Sarip,
Syahrul Afandi Saidi
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/864/1/012189
Subject(s) - bran , spray drying , food science , extraction (chemistry) , volumetric flow rate , nutrient , chemistry , pulp and paper industry , fertilizer , agronomy , raw material , biology , chromatography , physics , organic chemistry , quantum mechanics , engineering
.Rice bran is quite a novel subject in the food and pharmaceutical research area. It is the by-product of the rice milling process that is rich in proteins and many other nutrients. However, rice bran is commonly used to feed cattle, also as fertilizer and fuel but not as a source of nutrients for humans. Thus, this study proposes another protein source and explore its production methods for food and supplement industry. This research focuses to produce rice bran protein powder and protein concentration using spray drying technique. Since rice bran protein is used in food consumption, the extraction of protein from rice bran was done using physical extraction method which water as the medium of extraction. The relationship between the spray drying parameter; inlet temperature (130 – 200˚C), feed flowrate (10 – 40%) and air flowrate (225 – 625L/Hr) were investigated based on the OFAT method, As conclusion, spray drying process of rice bran protein powder has the capability to maintain the nutritional value present in the rice bran. Rice bran protein powder could be an alternative source of hypoallergenic plant-based protein supplement to humans in the future with further research.