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Steam deacidification of palm oil

Paper ID Volume ID Publish Year Pages File Format Full-Text
19384 43062 2011 8 PDF Available
Title
Steam deacidification of palm oil
Abstract

This work presents the application of response surface methodology (RSM) to the study of the effects of three factors (temperature, percent stripping steam and the stearin/olein ratio) on the losses/transfer of fatty compounds during the steam deacidification of blends of palm oil fractions (stearin and olein) as model systems. The responses of interest were the final oil acidity and the loss of neutral oil (NOL). These experiments were unprecedented in terms of the monitoring and controlling of the process variables during the heating and stripping periods in a laboratory scale batch deodorizer. The results revealed that the oil composition was an important and statistically significant factor in the selection of more suitable processing variables, besides temperature and steam.

Research highlights▶ Stearin/olein ratio has a significant effect in model systems of palm oil. ▶ The increase of stearin/olein ratio raises the concentration of TAG in distillates. ▶ The stripping gas temperature must be maintained close to that of the oil. ▶ The work presents unprecedented experiments in terms of monitoring process variables.

Keywords
Steam deacidification; Free fatty acids; Palm stearin; Palm olein; Neutral oil loss
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 383–390
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