Crude rice bran oil refining plant can produce edible oil with characteristics that consumers desire such as bland flavor and odor, clear appearance, light color, stability to oxidation and suitability for frying. Two main refining methods are chemical refining and physical refining (steam stripping, distillative neutralisation) which are used for removing the free fatty acids.
Crude oil — Degumming — Deacidification — Decolorization — Deodorization — Cooling — Winterization/Dewaxing — Final rice bran oil
Raw material: rice bran oil
Product oil grade:
First or second class of national standard.
The classical chemical refining method usually comprises the following steps:
Degumming with water to remove the easily hydratable phospholipids and metals.
Addition of a small amount of phosphoric or citric acid to convert the remaining non-hydralable phospholipids (Ca, Mg salts) into hydratable phospholipids.
Neutralising of the free fatty acids with a slight excess of sodium hydroxide solution, followed by the washing out of soaps and hydrated phospholipids.
Bleaching with natural or acid-activated clay minerals to adsorb colouring components and to decompose hydroperoxides.
Deodorising to remove volatile components, mainly aldehydes and ketones, with low threshold values for detection by taste or smell. Deodorisation is essentially a steam distillation process carried out at low pressures (2-6 mbar) and elevated temperatures (180-220°C).
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