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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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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.com/id/eprint/266

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