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Deacidification of Coconut Oil by Membrane Filtration.

Poorna Chandra Rao, Yalagala and Ravi, Ramaswamy and Sakina, Khatoon (2013) Deacidification of Coconut Oil by Membrane Filtration. Food and Bioprocess Technology, 6. pp. 498-508.

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Abstract

Ultrafiltration (UF) of coconut oil was carried out using a Millipore membrane cell at different pressures (0.1– 0.4 MPa) and with different molecular weight cutoff membranes, that is,YM-1 (1 kDa), YM-3 (3 kDa), YM-10 (10 kDa), YM-30 (30 kDa), and PLTK-30 (30 kDa). Reduction of free fatty acids (FFAs) was 93.6%, 92.7%, 83.5%, 82.6%, and 81.6% with ethanol, methanol, acetone, n-propanol, and isopropyl alcohol, respectively, in three-stage filtration. The effects of temperature and applied pressure on the permeate flux and oil rejection were also studied with membranes using multistage filtration. As pressure increased from 0.1 to 0.4 MPa, the permeate flux and oil rejection increased linearly. A significant reduction of FFA was observed, which is in proportional with the amount of solvent in the feed used. The oil loss was less at lower temperature (25 °C) and pressure (0.2 MPa). Using PLTK 30 membrane with three-stage filtration, reduction of FFA was achieved up to 93% and 94% with methanol and ethanol solvents, respectively.

Item Type: Article
Uncontrolled Keywords: Coconut oil . FFA . Flux . Hydrophilic cellulosic membranes . Ultrafiltration
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 02 Coconut
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2013 04:41
Last Modified: 24 Jan 2013 04:41
URI: http://ir.cftri.com/id/eprint/11094

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