No abstract

The effects of deodorization time and temperature on the physical and chemical properties of cottonseed oil were investigated. Higher temperatures and longer times lead to increases in free fatty acids, peroxide value, viscosity and refractive index while iodine value, unsaponifiable matter and induction period decreased.

The objective of this study was to investigate the performance of PVDF membrane in degumming of undiluted crude soybean oil by using reverse osmosis/ultrafiltration module. The effects of membrane degumming conditions including temperature, membrane pressure, feed velocity, and volumetric concentration factor on permeate flux and phospholipids rejection were evaluated statistically. The effect of membrane pressure and volumetric concentration factor on the permeate flux was found to be statistically significant (P <0.05). An 86.11% rejection of phospholipids and average permeate flux of 17.04 L/m 2 .h in total process were achieved at 40°C, 20 bar pressure, and 9L/min feed velocity. As the feed velocity increased to 18 L/min, phospholipids rejection and average permeate flux in total process were determined as 82.81% and 27.51 L/m 2 .h, respectively. The flux behavior of PVDF membrane was also studied. Behavior of permeate flux with process time showed two separate regions namely; falling permeate flux region and constant permeate flux region. A second degree polynomial relationship was observed during falling permeate flux region; whereas a linear dependency was set for constant permeate flux region. A logarithmic equation was obtained when total process behavior was examined.Keywords: Soybean oil, phospholipids, PVDF membrane, ultrafiltration MEMBRAN DEGUMMING KOŞULLARININ PERMEAT AKISI VE FOSFOLİPİTLERİN REDDEDİLMESİ ÜZERİNDEKİ ETKİSİ ÖzBu çal›flman›n amac›; ters osmos/ ultrafiltrasyon modülü kullan›larak soya ya¤›na uygulanan degumming iflleminde polivinilden fulorid (PVDF) membran›n performans›n›n araflt›r›lmas›d›r. Membran degumming ifllem koflullar›n›n (s›cakl›k, membran bas›nc›, besleme h›z›, hacimsel konsantrasyon faktörü) permeat ak›s› ve fosfolipitlerin reddedilme yüzdesi üzerindeki etkisi istatistiksel olarak incelenmifltir. Membran bas›nc›n›n ve hacimsel konsantrasyon faktörünün permeat ak›s› üzerindeki etkisi istatistiksel olarak önemli bulunmufltur (P <0.05). Membran s›cakl›¤›n›n 40°C, membran bas›nc›n›n 20 bar ve besleme h›z›n›n 9L/dak oldu¤u koflullarda fosfolipitlerin reddedilme yüzdesi 86.11, tüm ifllemde ortalama permeat ak›s› ise 17.04 L/m 2 .s olarak belirlenmifltir. Besleme h›z›n›n 18L/dak de¤erine yükselmesi ile fosfolipitlerin reddedilme yüzdesi 82.81, ortalama permeat ak›s› ise 27.51L/m 2 .s olarak saptanm›flt›r. Ayr›ca PVDF membran›n ak› davran›fl› da incelenmifltir. Permeat ak›s›n›n ifllem süresi ile de¤iflimi; ak›n›n sürekli düflme gösterdi¤i birinci bölge ve ak›n›n sabit kald›¤› ikinci bölge olmak üzere iki bölgede tan›mlanm›flt›r. Düflen ak› bölgesi 2. dereceden polinomiyal, sabit ak› bölgesi do¤rusal, tüm ifllem için logaritmik model gelifltirilmifltir.

The objective of this study was to investigate the effect of olive cultivar, olive ripeness degree and harvest year on the oil yield, oil quality, oxidative stability and sensory profiles of olive oils extracted obtained from Kilis Yağlık and Memecik cultivars. The effect of olive cultivar on the oil content was statistically significant and the oil content of Kilis Yağlık olive cultivar was determined to be higher than Memecik cultivar. Free fatty acidity, peroxide value, K270 value, total phenol content, palmitoleic, stearic, oleic, linoleic, linolenic acids and MUFA/PUFA ratio and sensory properties of olive oil samples were statistically significantly affected by cultivar of olive, ripening index and harvest year. While the spice aroma was recorded in the sensory analysis of Kilis Yağlık olive oil, flower and bitter almond aromas were perceived for Memecik olive oil. The ideal harvest time for the production of extra virgin olive oil was determined as at "medium maturity level" in december for both cultivars. Ripening index was measured as 3.96-3.96 and 4.09-3.87 in december for Kilis Yağlık and Memecik cultivars for two harvest years, respectively.

In this study, ultrasound‐assisted (UA) neutralization parameters are optimized using the response surface methodology to develop a novel alkali neutralization method based on the minimal refining concept. Sodium hydroxide (NaOH), magnesium oxide (MgO), and calcium hydroxide (Ca(OH)2) are used in both the traditional (TR) and UA neutralizations. Optimum probe depth, duration, and intensity levels are calculated as 3.7 cm, 25 s, and 54.3%, respectively, for UA neutralization with NaOH, which is more successful at free fatty acid (FFA) reduction and total phenolic content (TPC) retention than MgO and Ca(OH)2. Validation results of optimum conditions show that lowest average FFA content (0.29%) and highest average TPC (211.2 mg kg−1) are determined for the UA‐neutralized safflower oil samples. The comparison of all the neutralization experiments reveal that the UA neutralization under optimum conditions using NaOH reduced 82.8% of the FFA content, whereas the TR alkali neutralization reduced the FFA content at a maximum of only 47.8%. Practical Applications: From the results, it can be inferred that the UA neutralization exhibits good performance in FFA content reduction and bioactive compound retention while offering a good solution within the concept of minimal refining.