کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225690 | 464507 | 2007 | 5 صفحه PDF | دانلود رایگان |
The purpose of this paper is to study the physical refining process of grape seed oil using molecular distillation. Crude oil was submitted to three preliminary steps: water degumming, dewaxing and bleaching and to a final deacidification step that was accomplished by molecular distillation. The influence of two operative conditions in molecular distillation step was considered: feed flow (0.5–1.5 ml/min) and evaporation temperature (200–220 °C), in relation to free fatty acids content and tocopherols recovery in the refined oil.It was found that the target free fatty acids content (less than 0.1%) could be obtained at high evaporation temperatures, for all the studied feed flows. High tocopherol recovery was obtained in two regions of the domain: the region of low feed flows and low temperatures; and the region of high feed flows and high temperatures. So, it was found that it is possible to employ high feed flows (1.5 ml/min), that allow high outputs, and high temperatures (220 °C) to obtain refined oils with low enough free fatty acid content and high tocopherol recovery (in the order of 100%).
Journal: Journal of Food Engineering - Volume 81, Issue 1, July 2007, Pages 60–64