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Decolorization of vegetable oils by membrane processing

Kondal Reddy, K. and Rangaswamy, Subramanian and Takahiro, Kawakatsu (2001) Decolorization of vegetable oils by membrane processing. European Food Research and Technology, 213. pp. 212-218.

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Abstract

Membrane decolorization studies of chlorophyll added sunflower oil and crude soybean oil were conducted in a batch membrane cell using two polymeric composite membranes (NTGS-2100 and NTGS-1100), and one polyethylene microfiltration membrane (PE-30). NTGS-2100 membrane could remove up to 96% and 72% chlorophyll from the undiluted and oil-hexane (50 wt%) solutions, respectively. Permeate oil flux was very low when undiluted oil was used as feed, but improved many fold by diluting with hexane. NTGS-1100 membrane gave higher permeate flux compared to NTGS-2100, but showed reduced rejection. Absorbance spectra of crude soybean oil and the permeate in the 350–550 nm range showed a greater degree of decolorization by polymeric composite membranes. PE-30 membrane showed insignificant rejection of color compounds. The permeate of conventionally bleached soybean oil showed a reduction in extinction coefficients at 232 and 270 nm, indicating possible rejection of dienes and trienes by the composite polymeric membranes. The membrane process was effective in reducing the color compounds in crude vegetable oils besides offering many advantages over the conventional process.

Item Type: Article
Uncontrolled Keywords: Bleaching · Carotenoids · Chlorophyll · Polymeric composite membranes · Vegetable oils
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2011 11:24
Last Modified: 28 Dec 2011 10:03
URI: http://ir.cftri.com/id/eprint/8512

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