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<p>To improve the flow and functional properties of de-oiled rice bran (DRB), it was subjected to treatment at three distinct desolventization temperatures (DT): room temperature (RTDRB, 35&#xa0;°C), low temperature (LTDRB, 70&#xa0;°C), and high temperature (HTDRB, 120&#xa0;°C). The findings revealed that increasing DT from RTDRB to HTDRB led to significant increase in particle size, bulk and tapped densities, and flowability, while reducing the angle of repose, coefficient of friction, cohesion, and caking index. Flow properties improved from passable (RTDRB, LTDRB) to fair (HTDRB) with increase in DT. X-ray diffraction analysis confirmed a temperature-dependent increase in crystallinity, with CrI increasing from 5.60% (RTDRB) to 6.95% (HTDRB). Rheological measurements revealed that both yield point and flow point decreased substantially up to 64% and 25%, respectively from RTDRB to HTDRB, reflecting increased deformation and improved flowability with increased DT. Differential scanning calorimetry revealed a progressive increase in enthalpy of denaturation for HTDRB (480.82 Jg<sup>−1</sup>), which was about 1.5 times of LTDRB (315.77 Jg<sup>−1</sup>). Pasting analysis showed a decrease in viscosities from RTDRB to HTDRB, with peak viscosity dropping significantly from 32 (RTDRB) to 12 (HTDRB), indicating progressive compaction and reduced swelling capacity at higher DT.The results not only demonstrated the effect of DT on flow, rheological, and pasting properties of DRB powder, but also provide a promising way to improve these properties, which will promote its application in food industry.</p>

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Evaluating the effect of desolventizationtemperature on de-oiled rice bran properties: insights into flow, rheology, and its pasting behavior

  • 期刊论文

  • 发表日期：

    2025年10月31日

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  • Surya Tushir,
  • Deep Narayan Yadav,
  • Rajeev Kumar Kapoor,
  • Manju Bala,
  • Sandeep Mann,
  • Kashish Kataria

摘要

To improve the flow and functional properties of de-oiled rice bran (DRB), it was subjected to treatment at three distinct desolventization temperatures (DT): room temperature (RTDRB, 35 °C), low temperature (LTDRB, 70 °C), and high temperature (HTDRB, 120 °C). The findings revealed that increasing DT from RTDRB to HTDRB led to significant increase in particle size, bulk and tapped densities, and flowability, while reducing the angle of repose, coefficient of friction, cohesion, and caking index. Flow properties improved from passable (RTDRB, LTDRB) to fair (HTDRB) with increase in DT. X-ray diffraction analysis confirmed a temperature-dependent increase in crystallinity, with CrI increasing from 5.60% (RTDRB) to 6.95% (HTDRB). Rheological measurements revealed that both yield point and flow point decreased substantially up to 64% and 25%, respectively from RTDRB to HTDRB, reflecting increased deformation and improved flowability with increased DT. Differential scanning calorimetry revealed a progressive increase in enthalpy of denaturation for HTDRB (480.82 Jg−1), which was about 1.5 times of LTDRB (315.77 Jg−1). Pasting analysis showed a decrease in viscosities from RTDRB to HTDRB, with peak viscosity dropping significantly from 32 (RTDRB) to 12 (HTDRB), indicating progressive compaction and reduced swelling capacity at higher DT.The results not only demonstrated the effect of DT on flow, rheological, and pasting properties of DRB powder, but also provide a promising way to improve these properties, which will promote its application in food industry.