Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

Authors

  • J. M. RANDALL,

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • R. N. SAYRE,

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • W. G. SCHULTZ,

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • R. Y. FONG,

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • A P. MOSSMAN,

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • R. E. TRIBELHORN,

    1. Author Tribelhorn is affiliated with the Dept. of Agr. & Chem. Eng., Colorado State Univ., Fort Collins, CO 80523.
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  • R. M. SAUNDERS

    1. Authors Randall, Sayre, Schultz, Fong, Mossman, and Saunders are affiliated with the USDA-AM Western Regional Research Center, Albany, CA 94710.
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  • This work was supported in part by funding from the AID Office of Nutrition, through an OICD RSSA Agreement, SEA-12-14-5001-6478.

  • The authors thank Pacific International Rice Mills Inc. for supplying rice bran and the use of their facilities during the experimental work. We also thank J. Labat, G. Whitaker, T. Lievsay, and R. Tolentino for their assistance in installation and operation of the processing equipment.

  • Reference to a brand or film name does not constitute endorsement by the U.S. Dept. of Agriculture over others of a similar nature not mentioned.

ABSTRACT

An extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30–60 days. In the optimum process, 500 kg/hr of 12 - 13% moisture bran was extruded at 130°C and held 3 min at 97 - 99°C before cooling. Stabilized bran contained 6 - 7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 - 0.08 kW-hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 - 2000 hr for other wearing parts.

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