Sunflower oil processing from crude to salad oil

Sullivan, Frank E.

doi:10.1007/bf02687674

Cited by 6 publications

(1 citation statement)

References 10 publications

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“…As farinhas podem apresentar, no máximo, 14% de umidade, 2% de resíduo mineral fixo e acidez correspondente a 2,5 mi de soluto alcalino por 1 00g e no mínimo deverão conter60% de substância amilácea (Lima, 1982;Conceição, 1987 (Sullivan, 1980;Ensminger et ai., 1994).…”

Section: Introductionunclassified

Avaliação química, nutricional e sensorial de uma mistura à base de farinhas de arroz, banana e mandioca, enriquecida com outras fontes protéicas

Oliveira¹

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A Deus por tudo de bom que Ele me tem ofertado, à família maravilhosa que eu tive o privilégio de nascer, às minhas irmãs Eliana, Marisa, a meu irmão Roberto, a todos os meus sobrinhos, Marinho, Paula, Marcos Vinicius, Robertinho e Victor e aos meus novos irmãos Mario, Marcos e Adriana. DEDICO À uma pessoa trabalhadora, forte e querida que é a minha mãe Clarice, por tudo de bom que ela tem me proporcionado.

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Section: Introductionunclassified

Avaliação química, nutricional e sensorial de uma mistura à base de farinhas de arroz, banana e mandioca, enriquecida com outras fontes protéicas

Oliveira¹

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Physical Refining and Deodorization of Food Oils I

Stagee¹

1982

Fette, Seifen, Anstrichm.

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After a general view of fundamental principles for physical refining and deodorization of vegetable oils the requirements regarding oil quality, yield, energy consumption and environmental influence necessary for well‐functioning deacidification plants are being discussed. The valuation of the oil quality is effected according to the respective characteristic figures. Decisive for the yield of oil is in the first instance the concentration of the fatty acid distillate obtained. It is reduced by oil drops mechanically entrained by the live steam and is thus a function of quantity and velocity of live steam. Its requirement for oil stripping depends on the working pressure on top, the set working temperature for oil, the obtainable live steam saturation and, above all, on the pressure drop to be overcome by the live steam in the plant. At the same heat exchange between entering and discharging oil, the quantity of live steam required for stripping determines in the end both the direct and the additional utilities to meet the environment protection rules for waste water and exhaust air. Under these aspects the performances of the continuously and semi‐continuously operated plants used for industrial purposes are being examined. In order to enable an objective comparison all comparative figures are referring to the deacidification of palm oil with an acid content of approx. 5%by wt.

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Einfluß verschiedener Betriebsparameter bei der physikalischen Raffination von Speiseölen auf Qualität, Stabilität und Ausbeute

Stage¹

1985

Fette, Seifen, Anstrichm.

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Die vorliegende Arbeit befdt sich mit den Einfliissen sich iindernder Betriebsbedingungen wie Temperatur, Druck, Aufenthaltszeit, Stromungs-verMtnisse der sich austauschenden gegenlaufigen Dampf-und 01-Phasen sowie Strippdampf/Ol-Verhdtnis auf die Ergebnisse der physikalischen Rdfination vonSpeiseo1en.Sie beziehen sichnicht nuraufOlqualitat,Betriebsmittelverbrauchund ihre Kosten,sondernauch auf den Gehalt desraffinierten 01es an dem in ihm verbliebenen Gehalt an natiirlichen Stabilisatoren wiez.B.Tocophero1 undFarbstoffen wiez.B.Carotin.Dariiber hinauswurde untersucht, wie sich die Umweltbelastungen fur Abwasser und Abluft gering halten lassen. Wegen der mar geringen, aber im Hinblick auf die einzuhaltenden Abwasseranforderungen dennoch iiber dem Zuliissigkeitsgrad liegenden Loslichkeit der niedrig siedenden thermischen Spaltprodukte miissen die Abwiisser praktisch aller bisher gebriuchlichen Anlagen besond e n augearbeitet werden, um die heutigen gesetzlichen Anfordemngen hinsichtlichBOD,,COD einschliel3lichderWerte fur01 und Schmutzgehalt zu erfiillen. Lediglich nach dem vom Verfasser entwickelten mehrstufigen Gegenstrom-Filmverfahren geringstmoglicher Aufenthaltszeit in Verbindung mit einem neuartigen Dampfstrahl-Vakuumsystem mit Abwasserscheidung und Abgaswhche lassen sich ohne Luftverunreinigungen fur das Abwasser die gesetzlichen Auflagen direkt erfiillen. This paper deals with influences and optimizing of changing process conditions for physical refining of palm oil. These process variables are temperature, pressure, residence time, fluid flow and stripping steam to oil ratio. These parameters influence not only finished oil quality, oil yield, energy consumption and running costs, but also content and yield of natural stabilizers like tocopherols or color compounds like carotenes, and last, but not least, environmental load of waste water and exhaust air as studied under industrial plant conditions. With the right petreatment process physical refining of palm oil is not only much more economical than chemical refining in connection with stripping steam deodorization, but also causes much less pollution by waste water andexhaust air.Underal1 theseaspects theperfomance of continuously operated industrial plants now in use for physical refining of palm oil is being examined. Because of the water solubility of the low-boiling thermal degradation products, the effluents ofnearly all installations must bei special treated to fulfill today's legal requirements on BOD3 and on COD as well as on oil and grease content.The only exception is anew counter-current two-step film type physical refining process in connection with a combined sophisticated steam ejector vacuum and two-step exhaust air washing system, with which, without any air pollution, COD values of < 50 for waste water are possible. For best oil quality deacidification should bedone withpressuredropoflessthan 1 torrat2 to3torrtappressureat2600 C working temperature with residence times of 10 min. and counter-current exchange efficiency of 6 to 8 theoret...

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Sunflower oil processing from crude to salad oil

Cited by 6 publications

References 10 publications

Avaliação química, nutricional e sensorial de uma mistura à base de farinhas de arroz, banana e mandioca, enriquecida com outras fontes protéicas

Avaliação química, nutricional e sensorial de uma mistura à base de farinhas de arroz, banana e mandioca, enriquecida com outras fontes protéicas

Physical Refining and Deodorization of Food Oils I

Einfluß verschiedener Betriebsparameter bei der physikalischen Raffination von Speiseölen auf Qualität, Stabilität und Ausbeute

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