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Membrane process for premium quality expeller-pressed vegetable oils
Subramanian, R. and Nakajima, M. and Kimura, T. and Maekawa, T. (1998) Membrane process for premium quality expeller-pressed vegetable oils. Food Research International, 31 (8). pp. 587-593.
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Citations: 24 in Google Scholar
Abstract
<p align="justify">Studies were conducted with expeller-pressed groundnut and sun flower oils in a magnetically stirred at membrane batch cell with five di€erent types of non-porous polymeric composite membranes, to improve the oil quality. The phospholipid contents of membrane permeates of groundnut and sun flower oils were lower than 360mg kg-1. The maximum reductions in Lovibond yellow and red color values were 75.6 and 50% in groundnut oil, and 77.9 and 77.8% in sun-flower oil, respectively. The oxidation products were rejected to the extent of 26.5±40.3%. There was an increase in tocopherol content in permeates to the extent of 34±72.2% due to preferential permeation. Negative rejection of free fatty acids (FFA) resulted in a small increase in FFA content in permeates. The results suggest that the membrane process can be used as a single-step process for the production of premium quality edible oil. However, permeate flux needs to be improved for industrial adoption.</p>
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | expeller-pressed oil free fatty acids groundnut oil Lovibond color membrane permeates observed rejection p-anisidine value peroxide value phospholipids polymeric composite membrane specific extinction sun flower oil tocopherols |
| Subjects: | 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Dec 2005 |
| Last Modified: | 28 Dec 2011 09:25 |
| URI: | http://ir.cftri.res.in/id/eprint/266 |
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