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Processing of vegetable oils using polymeric composite membranes.

Subramanian, R. and Nakajima, M. and Kawakatsu, T. (1998) Processing of vegetable oils using polymeric composite membranes. Journal of Food Engineering, 38 (1). pp. 41-56.

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Abstract

A study was conducted to process crude soybean and rapeseed oils using polymeric composite membranes without the addition of organic solvents. The membranes selectively rejected phospholipids, color pigments and certain oxidation products while permeating tocopherols. The color reduction in soybean oil permeate ranged from 74 to 8070. The reduction of oxidation products varied between 50 and 87%. The UV spectra suggested that certain undesirable oxidation changes occum’ng during the conventional process were eliminated. The increase in the tocopherol content in the permeate ranged between 12 and 15%. The long-term experiments (97days) indicated good membrane stability. Howevel; the membrane process does not seem to separate free fatty acids from triglycerides and the permeate flux also needs to be improved

Item Type: Article
Uncontrolled Keywords: polymeric composite membranes, vegetable oils
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2011 07:14
Last Modified: 28 Dec 2011 09:49
URI: http://ir.cftri.com/id/eprint/5052

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