首页 | 本学科首页   官方微博 | 高级检索  
     


Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil
Authors:Rana M Tubaileh  Antonio Garrido-Fernández  M Victoria Ruiz-Méndez  Manuel León-Camacho  Enrique Graciani-Constante
Affiliation:(1) Instituto de la Grasa, CSIC, Avda. Padre García Tejero, 4, 41012 Sevilla, Spain
Abstract:Changes in the contents of waxes and fatty alcohols during deodorization/physical refining of bleached olive oil were studied. Experiments were carried out with 1.85% acidity oil, which was physically refined in a discontinuous deodorizer of 250-kg maximum capacity using nitrogen as stripping gas instead of steam. The variables studied were load and temperature of oil in the deodorizer as well as N2 flow. Analyses of waxes and alcohols were carried out at different operation times. The maximum content of wax was always observed when the oil reached the deodorization temperature. The variation in the wax content depended on temperature and N2 flow. Wax decomposition started and continued during the operating time, and a progressive decrease, which was pronounced between 3 and 4 h, was observed. Small changes in waxes were observed between 4 and 5 h. Total content of fatty alcohols diminished throughout the operating time, and changes did not depend on the variables studied.
Keywords:Deodorization  fatty alcohols  olive oil  physical refining  waxes
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号