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Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality

Paper ID Volume ID Publish Year Pages File Format Full-Text
18903 43037 2015 12 PDF Available
Title
Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality
Abstract

•Degumming, neutralization and bleaching are parts of the refining process of lampante olive oil.•Comparison of adsorption performance of four clays with different activation levels.•Parametric study was performed by fractional factorial design (FFD).•Effective factors were found for all bleached olive oil quality parameters.•Agreement between process expectations and predicted values confirmed that FFD was adequate.

The refining of crude oil is a purification process which aims to yield a high amount of triglycerides and to produce an acceptable refined oil quality. This work focuses on two topics: (1) the comparison of adsorption performance of four clays having different activation levels (Ads1, Ads2, Ads3, and Ads4) and (2) the identification of the effective factors using a fractional factorial design method of lampante virgin olive oil refining processes involving degumming, neutralization, and bleaching. The effects of the phosphoric acid concentration, ratio (acid/oil), degumming contact time, neutralizing agent excess, earth clay dosage, contact time and temperature of bleaching step were investigated through the determination of residual phospholipids content, free fatty acid percentage, oxidative stability, color, and trans fatty acids content.Based on adsorption isotherms, Ads1 is selected as the adequate clay contributing to color reduction with low formation of oxidation products. The results of a 2III7−4 model showed that the strength and the amount of phosphoric acid, and the bleaching parameters were the principal factors that controlled bleached oil quality. Residual phospholipids and acidity decreased as degumming agent increased. Additionally, the bleaching parameters were found to significantly affect the lovibond scale and oxidative stability.

Keywords
Lampante virgin olive oil; Degumming; Neutralization; Bleaching; Adsorption isotherms; Fractional factorial design
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Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 124–135
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us