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Membrane-based simultaneous degumming and deacidification of vegetable oils

Hafidi Abdellatif, Pioch Daniel, Ajana Hamid. 2005. Membrane-based simultaneous degumming and deacidification of vegetable oils. Innovative Food Science and Emerging Technologies, 6 (2) : pp. 203-212.

Journal article ; Article de revue à facteur d'impact
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Abstract : An efficient membrane based process for simultaneous degumming and deacidification of vegetable oil was investigated. Appropriate crude oil conditioning allow the formation of submicronic aggregates, composed with soaps molecules resulting from the neutralisation of FFA and PL, which are retained when microfiltrating. Initial flux for the 0.8 [mu]m membranes (~560 1/h m2) was about twice that of the 0.5 [mu]m and about 10 times that of 0.2 [mu]m membrane. The filtered oils showed good quality in the case of 0.2 and 0.5 pm membranes, but the use of 0.8 [mu]m membranes has allowed some soaps to pass through. Two types of crude oils behaviour were noticed. Oppositely to some oils for which just simple neutralisation led to a satisfactory elimination of the phospholipids, others were very tough to refine. The operating pression seems not to affect the efficiency of the separation, whereas the stability of the vesicle-like aggregates is found to be greatly affected by the increase of the temperature above 25°C. Beside the quasi-elimination of FFA, PL and water, minerals and pigments contents were also greatly lowered. When using an NaOH 20%, the lovibond yellow score lowered from around 28 to 10 in the case of sunflower oils and from ~34 to 6-20 in the case of soya and rapeseed oils. The monoglycerides were almost undetectable after membrane processing whatever the type of the conditioning used. After processing, the diglycerides contents, which ranges in the tested crude oils between 0.8% and 1.0%, showed almost no changes for two oils, whereas noticeable increases were obtained for the other oils. Total phytosterols contents were systematically reduced. The reductions vary from 3% to 44% upon the case. Neutralisation with an NaOH 20% lead to higher sterol losses in comparison to NaOH 40%. All the sterol components contents were found to be reduced in almost similar proportions. (Résumé d'auteur)

Mots-clés Agrovoc : Huile végétale, Microfiltration, Démucilagination, Qualité, Composition chimique, Membrane, Acidité, Purification, Aptitude à la conservation

Mots-clés complémentaires : Dégommage, Déacidification

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Hafidi Abdellatif, Université Cadi Ayyad (MAR)
  • Pioch Daniel, CIRAD-AMIS-AGROALIMENTAIRE (FRA)
  • Ajana Hamid, Université Cadi Ayyad (MAR)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/526470/)

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