Reducing Oil Losses in Alkali Refining

被引：19

作者：

Chumsantea, Salisa ^{[1
]}

Aryusuk, Kornkanok ^{[1
]}

Lilitchan, Supathra ^{[2
]}

Jeyashoke, Narumon ^{[1
]}

Krisnangkura, Kanit ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Bangkok 10150, Thailand

[2] Mahidol Univ, Dept Nutr, Fac Publ Hlth, Bangkok 10400, Thailand

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2012年 / 89卷 / 10期

关键词：

Alkali refining; Neutralization; Demulsification; Edible oil; Salts; Tannic acid; RICE BRAN OIL; OLIVE OIL; EXTRACTION; EMULSION; DEMULSIFICATION; SEPARATION; BIODIESEL;

D O I：

10.1007/s11746-012-2079-x

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Neutralization is an important step in the chemical refining of edible oils. Free fatty acids (FFA) are generally removed in neutralization as sodium soaps but neutral oil is also entrapped in the emulsion and removed with the soap during centrifugation. Thus, alkali neutralization causes a major loss of neutral oil in the chemical refining of edible oils. The effects of demulsifiers (NaCl, KCl, Na2SO4 and tannic acid) on reducing alkali refining losses of refined palm, soybean, and sunflower oils (used as model oils) incorporated with FFA from rice bran oil were investigated. Adding small amounts of demulsifiers to the alkali neutralization step significantly reduced neutral oil loss of these model oils. All demulsifiers except for tannic acid had similar effects on refining losses in all oil model systems. The optimum demulsifier content was 1.0 % (w/w of oil).

引用

页码：1913 / 1919

页数：7

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