Degumming and Neutralization of Rice Bran Oil

摘要

The present study aimed to perform degumming and neutralization steps of crude oil from rice bran. The degumming was studied through a central composite rotational design where the study variables were the amount of water added and temperature and the response variable was phosphorus content. In the neutralization study, a complete experimental design was used, with the study variables being temperature and amount of NaOH solution added, while the response variables were acidity and -oryzanol content. The best working region for degumming was in the condition of 5% water and a temperature of 58C, under this condition the oil showed a phosphorus contentof 4.10mg/100g. In the neutralization step, the best condition was 60C and an addition of 20% excess soda, where an acidity of 0.41% oleic acid and -oryzanol content of 1.10% was obtained.