Hazelnut oil is a good source for its high oleic acid and tocopherol contents. Since tocopherols are beneficial compounds in human diet, preservation of tocopherols in oil plays a great role in refining process. The aim of this study is to determine the optimum molecular distillation conditions for deacidification of crude hazelnut oil at which free fatty acids (FFAs) are removed while tocopherols are preserved as much as possible. A short‐path distillation column is used with evaporation temperatures ranging from 110 to 190 °C and vacuums from 0.05 to 5 mmHg for deacidification. Multiobjective optimization is performed for minimizing tocopherol loss and maximizing FFA removal simultaneously. Results reveal that higher temperature and vacuums achieve more deacidification in residual oil. FFA content is reduced to 2.05% at 190 °C and 0.05 mmHg. On the other hand, tocopherol concentrations are considerably affected at this condition while they remain almost stable at other conditions. Optimized conditions for removal of FFAs and protecting of tocopherols in crude hazelnut oil are calculated as 188.65 °C and 0.14 mmHg. For verification, an additional distillation is carried out at the calculated conditions, and the results are found very close to that of optimized conditions. Practical Applications: Physical refining or vacuum distillation process is a substitute to conventional refining which causes excessive neutral oil losses during neutralization. However, heat treatment for long periods of time may inevitably cause degradation of beneficial compounds such as tocopherols. For this purpose, this study focuses on optimizing molecular distillation conditions at which maximum tocopherol and minimum FFA could be obtained simultaneously. Outcomes would be useful for industrial physical refining plants dealing with optimum points for the same purpose. Deacidification of crude hazelnut oil using molecular distillation – multiobjective optimization for tocopherol and FFA

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This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequency scanning rheometer, and emulsion stabilities were measured with dispersion analyzer. Increase in oil amount increased emulsion stabilities independent from fiber content. Likewise, ascending fiber amount also improved stabilities. At constant oil level, 3% fiber containing emulsions had higher elastic and viscous moduli (G' and G'') and viscosity values than those of other groups in same material. In general, addition of dietary fiber into model food emulsions improved stability properties.