|학술대회||2005년 가을 (10/21 ~ 10/22, 인하대학교)|
|권호||11권 2호, p.1994|
|제목||Extraction of Rice Using Supercritical CO2|
|초록||Compared to the polished rice, brown rice is full of fat, protein, vitamin B1, and vitamin B2 because there’s no loss of nourishment by refinement. Brown rice, however, is not good in taste, and seriously difficult to be made stimmed rice. The crucial reason is that oil exist mainly on the surface of the rice, this creates hydrophobic surface so it disturb water to permeate into oil layer. Therefore, it is difficult to spread in a public. If rice oil on the surface is extracted, hydrophobic surface becomes hydrophilic surface and it makes easier to spread water into brown rice kernel.
The purpose of this work is the elimination of rice oil on the surface by extraction using supercritical CO2 solvent. Experiments at various temperature, pressure, and flow rate were conducted and comparative analysis about water adsorption rate of original brown rice sample and extracted brown rice sample was performed.
|저자||최성환1, 임종성2, 이윤우1|