Degumming and Neutralization of Rice Bran Oil

Engelmann, Jênifer Inês; Ramos, Lucas Pedroso; Crexi, Valéria Terra; Morais, Marcílio Machado

doi:10.1111/jfpe.12362

Cited by 10 publications

(6 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…By using Q10 law of Arrhenius thus the lower storage temperature can be deduced from these accelerated tests. Increasing moisture content in NFRO during storage might be caused by the oxidation reaction, especially at the propagation stage, which is a bimolecular reaction of hydroperoxide compounds that release water and increase the moisture content of the oil [9]. This increase in water content was in line with the increase in peroxide number during storage (Figure 3).…”

Section: Changes In Nrfo Quality During Storagementioning

confidence: 85%

“…However, the neutralization process using alkali is the most widely used method in the oil industry because it is cheaper and more efficient in reducing crude oil FFA contents [8]. Engelmann et al [9], reported that a study of neutralization of rice bran oil under various temperatures and amount of NaOH solution treatments resulted in the best condition at 60 o C and addition of 20 % excess soda, where 0.41 % of oleic acid and 1.10 % of γ-oryzanol was obtained [9]. Furthermore, Sarungallo et al [7], reported that the process of neutralization of degummed red fruit oil (DRFO) using 0.75 % of 1.25 N NaOH did not affect moisture content, iodine value, carotenoids, tocopherols, and -tocopherol; but significantly decreased the FFA, peroxide, phosphorus and βcarotene levels [7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

DETERIORATION KINETICS OF NEUTRALIZED RED FRUIT (Pandanus conoideus L.) OIL DURING STORAGE

Sarungallo,

Santoso,

Letsoin

et al. 2023

Jurnal Teknologi

View full text Add to dashboard Cite

This study’s goal was to obtain a kinetics model of neutralized red fruit oil (NRFO) quality change during storage. The NRFO was stored in dark bottles at 60 °C, 75 °C and 90 °C for ± 15 days to evaluate the quality. The results showed that the quality of NRFO decreased along with the increase in temperature and storage time. This was indicated by increasing moisture content, Free Fatty Acid (FFA), peroxide number, as well as decreasing of the total carotenoids and total tocopherols. The FFA content and peroxide number of NRFO increase followed the kinetics zeroth order model, with activation energy (Ea) of 6372 cal/moloK and 9954 cal/moloK, respectively. Meanwhile, the decrease in carotenoid and tocopherol content followed the kinetics first order model, with Ea 9581 cal/moloK and 14242 cal/moloK, respectively. Estimation of shelf life of NRFO was based on peroxide number equation. The shelf life of NRFO is 398.5 days or 13.3 months if it is stored at 20 °; and the shelf life is 277.6 days or 9.3 months if it is stored 30 °C.

show abstract

Section: Changes In Nrfo Quality During Storagementioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

DETERIORATION KINETICS OF NEUTRALIZED RED FRUIT (Pandanus conoideus L.) OIL DURING STORAGE

Sarungallo,

Santoso,

Letsoin

et al. 2023

Jurnal Teknologi

View full text Add to dashboard Cite

show abstract

“…The formed gum was removed by pressurizing to 0.5 kgf/cm 2 , and the degummed oils were characterized. The step of degumming aims to remove phospholipids present in the oil (Engelmann, Ramos, Crexi, & Morais, 2016).…”

Section: Methodsmentioning

confidence: 99%

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Tiritan

Tonial

Dalmolin

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

The aim of this work was to refine expeller‐pressed crude canola oil by pilot scale liquid–liquid extraction with hydrated ethanol as solvent. Quality indices were determined, and shelf life was estimated in the accelerated test. The scale projection was performed based on the results of the pilot scale. The experimental device operates in a batch process with 89.6% yield deacidification and an average of 4.4 contacts per assay. In this process, without bleaching and deodorization steps, physicochemical parameters were according to the Codex Alimentarius standards, except moisture. In this way, it will be necessary to apply nonthermal techniques to remove water. The major fatty acids identified were oleic and linoleic acid and the absence of trans fatty acids. For the shelf life, the refined oil presented free fatty acids 0.28% and peroxide value 12.65 meq O2 kg−1 after 24 hr at 65°C. The pilot scale results showed that the technique is suitable to produce edible oils. A liquid–liquid extractor was designed for industrial scale with the total volume will be 12,000 L. To process 6 tons of crude canola oil per day, the unit will be able to produce 1.3 thousand tons per year of refined canola oil. Practical applications After acid degumming, canola oil was submitted to liquid–liquid extraction, using ethanol as solvent. As a result, two traditional steps of refining vegetable oils have been eliminated: bleaching and deodorization. This fact directly impacts on physical space of industry, maintenance of equipment and need for operators. Trans fats were not detected in canola oil, pointing that the technique is efficient in the production of healthier oils, with less environmental impact.

show abstract

“…Alkalilerle gerçekleştirilen asitlik giderme işleminde yaygın olarak; sodyum hidroksit, potasyum hidroksit, sodyum karbonat gibi alkali çözeltiler kullanılmaktadır [42]. Serbest yağ asitleri alkali çözeltisi ile sabunlaşma tepkimesine girmekte ve sabun fazı meydana gelmektedir.…”

Section: Asitlik Gidermeunclassified

Ultrasound applications in the refining of crude oil

Ablay¹,

Özdikicierler²,

Gümüşkesen³

2020

Pamukkale J Eng Sci

View full text Add to dashboard Cite

Bitkisel kaynaklı tohum ve meyvelerden elde edilen ham yağların rafinasyonu, yağın yapısındaki istenmeyen bileşenlerin uzaklaştırılması ya da miktarlarının kabul edilebilir düzeye düşürülebilmesi amacıyla uygulanmaktadır. Rafinasyon işlemi sırasında istenmeyen maddeler yağdan uzaklaştırılırken ya da miktarları kabul edilebilir düzeye düşürülürken; yağda bulunan biyoaktif özellikteki bileşenler (tokoferoller, fenolik maddeler, steroller, skualen vb.) nitel ve nicel olarak kayba uğramakta, konjugasyon ve trans izomerizasyon reaksiyonları meydana gelmekte, bir proses bulaşanı olan 3-MCPD oluşabilmektedir. Rafinasyon kademelerindeki biyoaktif madde kaybını azaltmak ve/veya istenmeyen bileşiklerin oluşmasını engellemek için sistem içi, yenilikçi, teknik çözümlerin geliştirilmesi gerekmektedir. Bu amaçla; daha düşük sıcaklıkta gerçekleştirilebilen, işlem süresinin kısaltıldığı, daha az kimyasal madde kullanılan, ultrases destekli rafinasyon gibi yenilikçi ve kimyasal reaksiyonları hızlandırıcı etkisi olduğu bilinen tekniklerin uygulandığı rafinasyon akışlarının geliştirilmesi gerekmektedir. Bu derlemede; ultrases destekli degumming, asitlik giderme ve renk açma konusunda yapılan bilimsel çalışmalar detaylı olarak ele alınarak özetlenmiştir.The refining of crude oils obtained from plant origin seeds and fruits is applied in order to remove the undesirable components in the oil or to reduce the amount to an acceptable level. While the unwanted substances are removed from the oil during the refining process or the quantities are reduced to an acceptable level; bioactive compounds (tocopherols, phenolic substances, sterols, squalene, etc.) in the oil are lost qualitatively and quantitatively, conjugation and trans isomerization reactions and process contaminants such as 3-MCPD occur. Intrasystem, innovative, technical solutions need to be developed to reduce the loss of bioactive compounds in the refining stages and/or to prevent the formation of undesirable compounds. For this purpose; refining flows, which can be carried out at a lower temperature, shorter processing time, using less chemicals, are supported by innovative techniques such as ultrasound-assisted refining and accelerating chemical reactions, need to be developed. In this review; the scientific studies on ultrasound assisted degumming, neutralisation and bleaching steps are summarized in detail.

show abstract

Degumming and Neutralization of Rice Bran Oil

Cited by 10 publications

References 19 publications

DETERIORATION KINETICS OF NEUTRALIZED RED FRUIT (Pandanus conoideus L.) OIL DURING STORAGE

DETERIORATION KINETICS OF NEUTRALIZED RED FRUIT (Pandanus conoideus L.) OIL DURING STORAGE

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Ultrasound applications in the refining of crude oil

Contact Info

Product

Resources

About