Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil

The Rice bran fatty acid a natural remedies are more acceptable in the belief that they are safer with fewer side effect .Cosmetic are considered as essential components in life exponential increased in demand for crucial needs everyday item high quality value added product like cream cosmetic product natural formulation having growing demand in world market .The present work deals with the development and formulation we propose to make shampoo, cold cream by using rice bran fatty acid gel it is a natural vegetable wax by product of rice bran oil (RBO) , the gel have seen is light , non sticky , smooth , and suitable for normal and oil skin . the studies carried out in preparation of cosmetic. There physio -chemical properties were tested tested and observed it can widely used in industrial application because of its good consistency emollience , and gelling property also good moisturising agent its keep skin soft and moisturised.

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Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying

Current Nutrition & Food Science ◽

10.2174/1573401311309020007 ◽

2013 ◽

Vol 9 (2) ◽

pp. 144-150

Author(s):

Rangaswamy Baby Latha ◽

Nasirullah

Keyword(s):

Rice Bran ◽

Rice Bran Oil ◽

Chemical Changes ◽

Physico Chemical

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Formulation of bio-lubricant based on modified rice bran oil with stearic acid as an anti-wear additive

Proceedings of the Institution of Mechanical Engineers Part J Journal of Engineering Tribology ◽

10.1177/1350650120977381 ◽

2020 ◽

pp. 135065012097738

Author(s):

Edla Sneha ◽

RB Akhil ◽

Abhijith Krishna ◽

S Rani ◽

S Anoop Kumar

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Stearic Acid ◽

Chemical Modification ◽

Vegetable Oils ◽

Rice Bran ◽

Rice Bran Oil ◽

Chemical Properties ◽

Wear Properties ◽

Medium Temperature

Bio-lubricants are commonly manufactured from vegetable oils. Rice bran oil is found to be an ideal choice as a base stock for industrial lubricants, among many other vegetable oils, based on its fatty acid composition capable of yielding favourable tribological properties. To improve the chemical properties of rice bran oil, chemical modification through transesterification is attempted. Even though transesterified rice bran oil exhibits better chemical properties, the tribological and rheological properties are found to be compromised. The addition of bio-additive stearic acid is found to substantially improve the wear properties of transesterified rice bran oil. A novel bio-lubricant for medium-temperature applications is thus formulated based on rice bran oil.

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Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and their Blends

Biomedical Journal of Scientific & Technical Research ◽

10.26717/bjstr.2021.34.005620 ◽

2021 ◽

Vol 34 (5) ◽

Author(s):

Mst. Sarmina Yeasmin

Keyword(s):

Rice Bran ◽

Chemical Properties ◽

Mustard Seed ◽

Seed Oils ◽

Physico Chemical

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Effect of Bran Roasting Temperature and Time on Yield and Quality Attributes of Rice Bran Oil

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.54.2.2011.106.110 ◽

2011 ◽

Vol 54 (2) ◽

pp. 106-110

Author(s):

James Abiodun Adeyanjua ◽

Emmanuel Adedapo Akande ◽

Rahman Akinoso

Keyword(s):

Rice Bran ◽

Rice Bran Oil ◽

Quality Attributes ◽

Oil Yield ◽

Optimum Conditions ◽

Chemical Parameters ◽

Yield And Quality ◽

Peroxide Values ◽

Physico Chemical ◽

Roasting Temperature

The effects of bran roasting temperature (160-200) °C and time (5-35 min) on the yield and quality attributes of 'Ofada' rice bran oil were studied so as to optimize the processing conditions for maximum oil yield with least deterioration of qualities. The physico-chemical parameters of oil studied included: yield, free fatty acids, peroxide value and colour, which were recorded as 14.50%, 5.80% (as oleic), 8.25 meq / kg and 1.51 abs, respectively. The optimum conditions were 200 °C roasting temperature and 15 min roasting time. With increasing the roasting temperature from 160-200 °C and the time 5-35 min, the oil yield and colour increased 11.31-14.50% and 1.51-1.58 abs, respectively, while free fatty acid and peroxide values decreased from 12.75-5.80% and 13.75-8.25 meq / kg, respectively.

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