Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.

Non-polluting non-toxic drilling fluid compositions and method of preparation

Abstract: The present invention relates to plant or vegetable oil-based drilling fluid compositions which are non-polluting and non-toxic, and which provide improved lubricating properties and stability for use under widely-varying load and pressure drilling conditions. The compositions are primarily based on plant or vegetable oils comprising essentially extended long-chain carboxylic acids having minimal double and triple bonds of the 12 to 24 carbon atom series. The oils are selected from the group consisting of peanut oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, rice bran oil, safflower oil, castor bean oil, palm oil and mixtures thereof. Suitable antioxidants and emulsifiers as well as desired viscosifiers and fillers are included in the compositions which are adapted to addition to water and/or brine for desired rheological properties for drilling fluid uses. The compositions are free of aromatics and petroleum based derivatives, the natural oils bieng emulsified with chemically-similar constituents for long-term stability and multiple drilling uses.

Crystallization kinetics of organogels prepared by rice bran wax and vegetable oils.

Abstract: Rice bran wax (RBX) obtained during rice bran oil purification can form organogels in edible oils. The kinetics of crystallization and the viscous properties of RBX organogels were studied using differential scanning calorimetry (DSC), viscosity changes with varying temperature, hardness measurements by penetrometry, and synchrotron radiation X-ray diffraction (SR-XRD). The organogels were prepared by RBX in concentrations of 1%, 3%, 6%, and 10% on a weight basis in salad oil, olive oil, and camellia oil. The liquid oil type had no significant effect on the melting and crystallization temperatures of the RBX. However, the viscosity and the texture of the organogels differed with liquid oil type, temperature, and RBX concentration. Changes in the viscosity of the RBX organogels were monitored during cooling from 80°C to 20°C. Drastic viscosity changes occurred in accordance with the onset of crystallization in DSC thermographs obtained at a rate of 5°C/min. RBX in the olive oil and camellia oil mixtures had higher viscosity than RBX in the salad oil mixture, which correlates with the hardness obtained in texture measurements at 20°C. SR-XRD was used to clarify the crystal structures of the building blocks of the RBX organogels in salad oil. It was found that the RBX formed crystals with a long spacing of 7.3 ± 1 nm and short spacings of 0.41 ± 1 nm and 0.37 ± 1 nm. The intensity of the long-spacing pattern was remarkably weaker than that of the short-spacing patterns, which demonstrated strong anisotropy in the crystal growth of RBX crystal particles.