Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol

被引：40

作者：

da Costa Rodrigues, Christianne Elisabete ^{[1
]}

Oliveira, Ramon ^{[1
]}

机构：

[1] Univ Sao Paulo, Dept Food Engn ZEA FZEA, LES, BR-13635900 Sao Paulo, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

Ethanol; free fatty acids; gamma-oryzanol; retention index; solid-liquid equilibrium; solubility; DEACIDIFICATION PROCESS; SOLVENT-EXTRACTION; ORYZANOL; ALCOHOL; HEXANE; SYSTEM; TEMPERATURE; ISOPROPANOL; EQUILIBRIA; COTTONSEED;

D O I：

10.1111/j.1365-2621.2010.02202.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>Vegetable oils can be extracted using ethanol as solvent. The main goal of this work was to evaluate the ethanol performance on the extraction process of rice bran oil. The influence of process variables, solvent hydration and temperature was evaluated using the response surface methodology, aiming to maximise the soluble substances and gamma-oryzanol transfer and minimise the free fatty acids extraction and the liquid content in the underflow solid. It can be noted that oil solubility in ethanol was highly affected by the water content. The free fatty acids extraction is improved by increasing the moisture content in the solvent. Regarding the gamma-oryzanol, it can be observed that its extraction is affected by temperature when low level of water is added to ethanol. On the other hand, the influence of temperature is minimised with high levels of water in the ethanol.

引用

页码：813 / 820

页数：8

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