Effect of water quality on degumming and stability of soybean oil |
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| Authors: | H A M Al-Kahtani M A Hanna A P Handel |
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| Affiliation: | (1) Department of Food Science and Technology, University of Nebraska, 6858-0919 Lincoln, NE;(2) Department ofAgricultural Engineering, University of Nebraska, 68583-0919 Lincoln, NE;(3) Department of Food Science and Technology, University of Nebraska, 68583-0919 Lincoln, NE |
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| Abstract: | Solvent-extracted crude soybean oil was degummed with deionized distilled water containing various amounts of CaCO3−MgCO3 FeCl2, and NaCl. The total phosphorus content remaining in the degummed oil was determined and the peroxide value of the degummed
oil held at 98–101 C was measured daily for 10 days. The results were compared statistically with those from oil degummed
with deionized distilled water as a control. It was found that 250 mg/L of CaCO3−MgCO3 significantly reduced the efficiency of the degumming process. FeCl2 at concentrations of 150 and 250 μg/L and NaCl at 300 mg/L resulted in the removal of more phosphorus than the control at
the 5% level of significance. Generally, the stability of the degummed oils decreased as the salt concentrations increased.
The rate of oxidation was greater for oils degummed in the presence of FeCl2 than of NaCl and CaCO3−MgCO3 under the same conditions. |
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