International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Extraction and characterization of silica from rice husk for use in food industries


Varee Tyagi, Sujata Pandit, Abha Sharma, Rajinder Kumar Gupta

Rice husk, in large quantities, is an easily available agricultural residue in India. It is a silica rich raw material comprising of about 90-98% silica. Owing to its large ash content and the presence of sodium silicate in its ash, rice husk becomes an economical source to extract silica from the rice husk ash, which has an extensive market and also helps in ash removal. Rice husk is a widely popular boiler fuel and the ash produced usually creates disposal issues. The silica extraction process, not only offers a solution for waste clearance, but also recovers a valuable product, together with certain useful associated applications. Silica gel's high specific surface area allows it to adsorb water readily, making it suitable as a desiccant (drying agent) in various purposes. Moreover, silica’s inherent antifungal property makes it a potential antifungal agent. In this study, an attempt is made to extract and characterize amorphous silica, from rice husk ash, for its potential use in the food industry. At the same time, resolving the disposal issue of rice husk ash and safeguarding the environment from pollution.
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