Investigation of the effect of temperature in drying process on quality and quantity of extracted rice bran oil

This research was undertaken to investigate the effect of three different temperature, 45ºC, 55ºC and 65ºC, in paddy drying process on quality and quantity of oil extracted. Oil extracted content as a quantity and free fatty acids as a quality of oil were determined. The aim of converting paddy to rice and bran is not only extracted the oil, but rice production with appropriate and high quality is also very important. Thus, some experiments were conducted to evaluate the effect of temperatures in paddy drying process on crack percent and long- grain percent of rice. The obtained results shows that 45ºC is the best temperature in contrast to two other temperatures. At 45 ºC, oil extracted content, free fatty acids, crack percent and long- grain percent is 18.3%, 1.44, 34.5 and 34.37, respectively.

کلیدواژه ها:

Extracted oil content ، Free Fatty Acids ، Crack percent ، Long- grain percent