Fractionation of Rice Bran Oil and Utilization of Fractionated Products

CNU IR > Chna Nan Annual Bulletin > Vol.9 (1983) > Item 310902800/25953

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/25953

题名:	Fractionation of Rice Bran Oil and Utilization of Fractionated Products
作者:	Chau-Tsair Sun Shaw-Chan Chang
贡献者:	食品衛生科
日期:	1983
上传时间:	2012-11-16 09:01:22 (UTC+8)
摘要:	Dewaxed Rice Bran Oil was fractionated into olein and stearin by (1) dry fractionation at 6℃, (2) solvent fractionation with hexane and with isopropyl alcohol (IPA) at -11℃ and 6℃, respectively, and (3) aqueous fractionation at 6℃ with the addition of 0.6% sodium dodecyl sulfate (SDS) plus 3% Na2SO4 aqueous solution. The yields of olein in aqueous fractionation and hexane fractionation were higher (both were 95.4%) with lower Iodine Value in stearin (79 and 70, respectively). The yield of olein in IPA fractionation was 90.1% with Iodine Value 86 in stearin. The stearin obtained from dry fractionation contained more olein, resulting from poor separation. As to fatty acid composition of the stearin separated by all fractionation methods, the palmitic acid was significantly higher than that of rice bran oil, but linoleic acid lower. As filtration in dry fractionation of rice bran oil is difficu1t and solvent fractionation consumes energy in recovery of solvent, the aqueous fractionation may be the suitable method for rice bran oil fractionation. For all fractionation methods the oleins, which remained clear at 6℃, can be used as salad oil, and the stearins can be used as base oil of shotrtening or margarine in terms of their "Solid Fat Content" .
關聯:	嘉南學報 9, A50 轉載自 FIRDI Research Report No.E-78
显示于类别:	[Chna Nan Annual Bulletin] Vol.9 (1983) [Dept. of Food Science & Technology] Periodical Articles

文件中的档案:

没有与此文件相关的档案.

在CNU IR中所有的数据项都受到原著作权保护.

TAIR相关文章

数据加载中.....