PROCESS WRITE UP ON RICE BRAN STABILISER

 Rice Bran Stabiliser is two stages steam pan. Two stages with double bottom M.S Plates with one no Rotary Valve at the entry point. Shell made out of M.S. Plates Complete with Drive, Motor  and Suitable Gear Box.

The Major Problem in the Utilization of Rice Bran Oil is the invariably high Free Fatty Acid content in the Extracted Crude Oil.

It is almost impossible to achieve an economically feasible refining process for the edible use of Rice Bran Oil. The Free Fatty Acid content is formed by an extremely active Enzyme – Lipase which hydrolysis the Tri Glycerides of the oil and releases Free Fatty Acid in the Rice Bran.

Aim of Rice Bran Stabilization is to protect against F.F.A. development between Milling and Oil Extraction.

PROCESS: Temperature of the Rice Bran is raised from Ambient Temperature to 110^O C /120^O C and maintained for about 5 to 10 Minutes at the Peak Temperature to kill all the Enzymes present in the Bran.

Stabilization of Rice Bran is the Process of Inactivation of TH Lipase Enzyme in Rice Bran so that the increase of F.F.A. in Rice Bran Oil is checked and edible oil can be economically produced from Rice Bran Collected from a number of scattered Rice Mills.