Estimate Percentage of Oil Extracted From Local Rice Milling Byproducts (Rice Bran) and Study Some of The Chemical Characteristics

Waleed Nofan, Ali; Zaki Naji, Ethar

	Estimate Percentage of Oil Extracted From Local Rice Milling Byproducts (Rice Bran) and Study Some of The Chemical Characteristics
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 16, Issue 4, 2016, Pages 197-207
Authors
Ali Waleed Nofan; Ethar Zaki Naji
Abstract
A study of oil extraction from the secondary milling residues of rice (Rice bran) domestic rice category Mchkab -2 from producer Al-Ameer mill in the Al-Najaf, after thermally treated at a temperature of 120 ° C for 10 minutes to discourage lipases , the proportion of oil in Rice bran has reached 18.7 %. And it gave the study of some chemical properties, which included (iodine value , Acid value , peroxide value, the proportion of free fatty acid and saponification number) and the effect of heat treatment at temperatures of 150 C for Periods 1, 2 and 3 hours, respectively for oil purified through several stages included the removal of gums and then equalizer and Palace process and remove the smell, behavior similar to that of Rice bran oil with the oil samples of the comparison (sunflower and maize), as the results show for a significant decrease in the iodine number of Rice bran oil where he reached to 97, 90 and 84 after it was 103, and the rise the Acid value from 262 and reached 0.382, 0.532, 0.642 periods 1, 2 and 3 hours, respectively. The results also showed for increase in both the peroxide value, where was (1.16, 1.38, 1.50, 1.73) and free fatty acids (0.06, 0.07, 0.10, 0.12)% and saponification number (181.0, 184.0, 190.2, 196.4) for thermal treatment in periods (0 ,1, 2, 3) hours in row.
Keywords
Rice bran oil; chemical properties; iodine value; acid value; peroxide value; free fatty acids; saponification number

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