Optimization of industrial‐scale deodorization of high‐oleic sunflower oil via response surface methodology

Abstract

Optimization of industrial-scale deodorization of high-oleic sunflower oil (HOSO) via response surface methodology is presented in this study. The results of an experimental program conducted on an industrial-scale deodorizer were analyzed statistically. Predictive models were derived for each of the oil quality indicators (QI) in dependence on the studied variable deodorization process parameters. The deodorization behavior of some minor components was analyzed on a pilot-scale deodorizer. For comparison, a similar experimental program was also performed on the laboratory-scale. The results of this study demonstrate that optimization of the deodorization process requires a suitable compromise between often mutually opposing demands dictated by different oil QI. The production of HOSO with top-quality organoleptic and nutritional values (high tocopherol and phytosterol contents and low free and trans fatty acid contents) and high oxidative stability demands deodorization temperatures in the range between 220 and 235 7C and a total sparge steam above 2.0% (wt/wt in oil). The response surface methodology provides the tools needed to identify the optimum deodorization process conditions. However, the laboratoryscale experiments, while showing similar response characteristics of QI in dependence on the process parameters and thus helpful as a guide, are of limited value in the optimization of an industrial-scale operation.

Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes

“…As can be seen from the figure, the removal of FFA increase with increasing deodorisation temperature to attain the required FFA content level of ≤ 0.05%, which is in agreement with that of Martincic et al . (). Also noticeable from this figure is that the reaction time also had a linear negative effect on FFA, in which FFA decreased from 30 to 90 min.…”

Effects of refining process on sunflower oil minor components: a review

“…Several studies have been done to reduce the loss of micronutriments and preserve final oil quality and nutritional characteristics, D207, page 7 of 10 Dossier A. Ayerdi Gotor and L. Rhazi: OCL 2016, 23(2) D207 for example by using pre heating with microwave (Veldsink et al, 1999;Zacchi and Eggers, 2008) which increases the final tocopherol and polyphenols content; or, modifying the temperatures during the deodorization step (Martinčič et al, 2008) that reduces the losses of phytosterols and tocopherols. However losses persist, but the residual products of this refining process are partially recovered to be used in other industries like cosmetic industry (tocopherols and phytosterols), gums in the form of lecithin is included in several food products instead of soybean lecithin.…”

“…At the end of this stage, the taste, odor, flavor, color and stability of the oil is improved. During deodorization oil is subjected to high temperatures, to a stripping stream and pressure for a given duration aimed to the optimization of the elimination of undesirable substances, but preserving minor components (leaving at least 80% of them) and reducing the creation of trans fatty acids or oxidation products (Martinčič et al, 2008).…”

“…In order to decrease the effect of this step on minor components, studies have been done to optimize deodorization conditions. To reduce the losses and preserve up to 90% of the total tocopherol and phytosterol content, Martinčič et al (2008) found in HOSO that the conditions during this deodorization step should be: temperature under 235…”

Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

“…RSM has become a popular tool in lipid studies for product development and process optimization [16,17]. In short, this method can provide a statistical mathematical model for prediction of range of parameters to achieve desirable responses.…”