What are the common questions about rice bran? This article answers them for you
Some questions about rice bran
Our factory currently uses a lot of rice bran, generally about 60 tons a day. For each delivery of rice bran, I find the quality very hard to control. I mainly have the following questions, and I hope you can give me some guidance!
1. With some rice bran, when doing sensory evaluation, there is not much rice bran smell when you sniff it, and it feels quite slippery when you rub and squeeze it with your hands. The measured acid value is not very high either, around 16, ash around 8, and fat content above 15. I do not know what has been mixed into it?
2. Some rice bran tests very high in fat, reaching over 18, with ash around 7 and a relatively high acid value. I do not know whether there is some adulterant that can make rice bran fat higher?
3. Regarding the acid value of rice bran, I feel rice bran goes rancid very quickly. I did a test myself: after stacking it for a bit more than a day, when I took samples for testing, some had risen by 5 points? Generally, what should the acid value of rice bran be controlled at?
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Your acid value of 16 is still not high?
In weather like this, we keep ours within 7
You use such a large amount; if turnover is fast, I think the standard can be relaxed appropriately
Good rice bran really does have relatively high fat. 16 and 17 are both normal
But the accompanying risk is that it easily goes rancid during storage
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Stacked for one day, the acid value can rise by 5 points. I think either your storage place is not good
Or the sampling during testing was not uniform
Otherwise, the change in one day should not be that big
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I want to ask everyone a question, that is, the acid value cannot be higher than 6, and if it is higher than 6 it cannot be used. Is this for all feed???
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Do not use it in feed for small animals; it can be used in feed for large chickens and large pigs. It is best to blend it in.
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Your rice bran counts as relatively good. Our crude fat is generally around 12, crude ash around 10, and it is obviously mixed with rice hull bran.
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An increase of 5 in acid value in one day is too high. The storage method needs to be changed. If rice bran with an acid value of 16 is stored normally, it has been stored for at least half a month. If what you receive is all freshly produced rice bran, then it is most likely that something has been mixed into it
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Rice bran is generally not easy to preserve, and besides, the temperature is high now and ventilation conditions are poor, so it easily goes rancid.
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Our factory currently uses a lot of rice bran, generally about 60 tons a day. For each delivery of rice bran, I find the quality very hard to control. I mainly have the following questions, and I hope you can give me some guidance!
1. With some rice bran, when doing sensory evaluation, there is not much rice bran smell when you sniff it, and it feels quite slippery when you rub and squeeze it with your hands. The measured acid value is not very high either, around 16, ash around 8, and fat content above 15. I do not know what has been mixed into it?
2. Some rice bran tests very high in fat, reaching over 18, with ash around 7 and a relatively high acid value. I do not know whether there is some adulterant that can make rice bran fat higher?
3. Regarding the acid value of rice bran, I feel rice bran goes rancid very quickly. I did a test myself: after stacking it for a bit more than a day, when I took samples for testing, some had risen by 5 points? Generally, what should the acid value of rice bran be controlled at?
That is quite good. That kind of oil rice bran is relatively expensive, right?
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1. In summer, rice bran itself easily goes rancid, so special attention must be paid to storage conditions. Also, when receiving it, its freshness must be controlled; those with an acid value over 7 should be rejected.
2. Rice bran being mixed with rice hull bran is very common, and very hard to control; it is mixed in right at the factory
3. The fat in rice bran is between 16-18. A slippery feel is not right; test it with hydrochloric acid to see whether there is talc powder.
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Then do an ash test.
1. With some rice bran, when doing sensory evaluation, there is not much rice bran smell when you sniff it, and it feels quite slippery when you rub and squeeze it with your hands. The measured acid value is not very high either, around 16, ash around 8, and fat content above 15. I do not know what has been mixed into it?
2. Some rice bran tests very high in fat, reaching over 18, with ash around 7 and a relatively high acid value. I do not know whether there is some adulterant that can make rice bran fat higher?
3. Regarding the acid value of rice bran, I feel rice bran goes rancid very quickly. I did a test myself: after stacking it for a bit more than a day, when I took samples for testing, some had risen by 5 points? Generally, what should the acid value of rice bran be controlled at?
--------------------------------------
Your acid value of 16 is still not high?
In weather like this, we keep ours within 7
You use such a large amount; if turnover is fast, I think the standard can be relaxed appropriately
Good rice bran really does have relatively high fat. 16 and 17 are both normal
But the accompanying risk is that it easily goes rancid during storage
--------------------------------------
Stacked for one day, the acid value can rise by 5 points. I think either your storage place is not good
Or the sampling during testing was not uniform
Otherwise, the change in one day should not be that big
--------------------------------------
I want to ask everyone a question, that is, the acid value cannot be higher than 6, and if it is higher than 6 it cannot be used. Is this for all feed???
--------------------------------------
Do not use it in feed for small animals; it can be used in feed for large chickens and large pigs. It is best to blend it in.
--------------------------------------
Your rice bran counts as relatively good. Our crude fat is generally around 12, crude ash around 10, and it is obviously mixed with rice hull bran.
--------------------------------------
An increase of 5 in acid value in one day is too high. The storage method needs to be changed. If rice bran with an acid value of 16 is stored normally, it has been stored for at least half a month. If what you receive is all freshly produced rice bran, then it is most likely that something has been mixed into it
--------------------------------------
Rice bran is generally not easy to preserve, and besides, the temperature is high now and ventilation conditions are poor, so it easily goes rancid.
--------------------------------------
Our factory currently uses a lot of rice bran, generally about 60 tons a day. For each delivery of rice bran, I find the quality very hard to control. I mainly have the following questions, and I hope you can give me some guidance!
1. With some rice bran, when doing sensory evaluation, there is not much rice bran smell when you sniff it, and it feels quite slippery when you rub and squeeze it with your hands. The measured acid value is not very high either, around 16, ash around 8, and fat content above 15. I do not know what has been mixed into it?
2. Some rice bran tests very high in fat, reaching over 18, with ash around 7 and a relatively high acid value. I do not know whether there is some adulterant that can make rice bran fat higher?
3. Regarding the acid value of rice bran, I feel rice bran goes rancid very quickly. I did a test myself: after stacking it for a bit more than a day, when I took samples for testing, some had risen by 5 points? Generally, what should the acid value of rice bran be controlled at?
That is quite good. That kind of oil rice bran is relatively expensive, right?
--------------------------------------
1. In summer, rice bran itself easily goes rancid, so special attention must be paid to storage conditions. Also, when receiving it, its freshness must be controlled; those with an acid value over 7 should be rejected.
2. Rice bran being mixed with rice hull bran is very common, and very hard to control; it is mixed in right at the factory
3. The fat in rice bran is between 16-18. A slippery feel is not right; test it with hydrochloric acid to see whether there is talc powder.
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Originally posted by zzhf_mxd2008 on 2008-8-1 17:05Correction: adding hydrochloric acid to talc powder will not produce gas
1. In summer, rice bran itself easily goes rancid, so special attention must be paid to storage conditions. Also, when receiving it, its freshness must be controlled; those with an acid value over 7 should be rejected.
2. Rice bran being mixed with rice hull bran is very common, and very hard to control; it is mixed in right at the factory
3. The fat in rice bran is between 16-18. A slippery feel is not right; use ...
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Then do an ash test.