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- Title
Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality.
- Authors
Marrakchi, Fatma; Kriaa, Karim; Hadrich, Bilel; Kechaou, Nabil
- Abstract
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, Adsj is selected as the adequate clay contributing to color reduction with low formation of oxidation products. The results of a 2m7-4 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.
- Subjects
OLIVE oil; NEUTRALIZATION tests; BLEACHWORKS; PETROLEUM refining; PETROLEUM refineries
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, Vol 94, p124
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2015.02.002