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- Dunford, N.T.; King, J.W.
- Journal of food science 2000 v.65 no.8 pp. 1395
- rice; bran; rice oil; phytosterols; carbon dioxide; fractionation; food processing; fatty acids; pressure; temperature; chemical composition; qualitative analysis; quantitative analysis
- ... Supercritical carbon dioxide (SC-CO2) fractionation technique was evaluated as an alternative process for reducing the free-fatty-acid (FFA) content and minimizing the phytosterol loss of rice bran oil (RBO) during the process. The effects of pressure (20.5 to 32.0 MPa) and temperature (45 to 80 degrees C) for isothermal operation of the column on the composition of the resultant fractions were ex ...