THE EFFECT OF ULTRASONIC WAVES IN BLEACHING OF OLIVE AND SUNFLOWER OILS AND COMPARISON WITH CONVENTIONAL BLEACHING

被引：14

作者：

Abbasi, Roya ^{[1
]}

Gharachorloo, Maryam ^{[1
]}

Ghavami, Mehrdad ^{[1
]}

Mahmood-Fashandi, Hamid ^{[1
]}

Khaneghah, Amin Mousavi ^{[2
]}

机构：

[1] Islamic Azad Univ, Tehran Sci & Res Branch, Dept Food Sci & Technol, Coll Food Sci & Technol, Tehran, Iran

[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, Sao Paulo, Brazil

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

VEGETABLE JUICES; EXTRACTION; QUALITY; ACTIVATION; FRUIT;

D O I：

10.1111/jfpp.13079

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was aimed to bleach olive and sunflower oils by using conventional and ultrasonic methods. The qualitative and quantities characteristics of the bleached oils were compared. The used ultrasonic bath (150 W, 20 kHz) was set at two levels of temperatures (45 and 60C). Series of tests including of chlorophyll and carotenoid, color, peroxide value, acidity measurements and free fatty acid (FFA) determination were carried out. By application of conventional bleaching a considerable reduction in chlorophyll and carotenoid contents of olive and sunflower oils were observed, while better removal of the pigments was obtained after ultrasonic treatment for 20 and 30 min at 45 and 60C without any significant negative effect on the fatty acid composition. It might be concluded that the ultrasonic bleaching process can be considered as an alternative method for conventional bleaching method since it could decline the time and temperature of bleaching process.

引用

页数：7

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