Simulation of continuous physical refiners for edible oil deacidification

Ceriani, Roberta; Meirelles, Antônio J. A.

doi:10.1016/j.jfoodeng.2005.05.026

Cited by 32 publications

(38 citation statements)

References 21 publications

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“…For this reason, some vegetable oils and animal fats have become important commodities in the international market [2]. In recent years the interest in fatty compounds has been motivated by the optimization and development of new technologies in edible oil processing [9][10][11][12][13][14], by the search for alternative solvents for oil extraction from oilseeds [15][16][17][18][19][20], and mainly by the growing concern in finding alternative non-fossil fuels as biodiesel [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

“…Particularly vapor-liquid equilibrium (VLE) data are of great importance in the following edible oil and related compounds industrial processes: recovery of the solvent from the oil-solvent mixture, fatty acids distillation, fatty alcohols fractionation, and physical refining and deodorization of vegetable oils [1,14,19,20,[26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Measurement, correlation and prediction of isothermal vapor–liquid equilibria of different systems containing vegetable oils

Belting

Gmehling

Bölts

et al. 2015

Fluid Phase Equilibria

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Measurement, correlation and prediction of isothermal vapor–liquid equilibria of different systems containing vegetable oils

Belting

Gmehling

Bölts

et al. 2015

Fluid Phase Equilibria

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“…Entretanto, nos últimos anos, por razões econômicas, tem sido utilizado o processo de refino físico para óleos vegetais, principalmente para o óleo de soja. Neste processo, na etapa de desodorização, são eliminados os ácidos graxos livres, materiais insaponificáveis, dentre outros compostos (DUMONT; NARINE, 2007; CERIANI; MEIRELLES, 2006). Todavia, é necessário o emprego de temperaturas mais altas, isto é, de 210 a 230 °C, uma vez que os ácidos graxos livres não são removidos previamente (STAAGE, 1985;CMOLIK et al, 2000).…”

Section: Palavras-chave: áCidos Graxos Trans; óLeos Vegetais Refinadounclassified

Ácidos graxos trans em óleos vegetais refinados poli-insaturados comercializados no estado de São Paulo, Brasil

Aued-Pimentel¹,

Kumagai²,

Kus³

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroduçãoDe acordo com a RDC 360/2003 da ANVISA -Agência Nacional de Vigilância Sanitária, é obrigatória a declaração dos níveis de ácidos graxos trans na rotulagem dos alimentos embalados no Brasil (MINISTÉRIO DA SAÚDE, 2003a). As informações nutricionais, na rotulagem dos alimentos, contribuem para a escolha de dietas mais saudáveis. A ingestão inadequada de ácidos graxos trans pode aumentar o risco das doenças cardiovasculares, as quais são a principal causa de morte no mundo (MOZAFFARIAN et al., 2006;HAWKE, 2004; OMS, 2003).Cerca de 80% dos ácidos graxos trans da dieta provêm das gorduras parcialmente hidrogenadas, obtidas em processo industrial de hidrogenação de óleos vegetais insaturados, como óleo de soja. Na hidrogenação, os isômeros predominantes são monoenoicos cis e trans formados pela migração e isomerização das duplas ligações. Entretanto, os ácidos graxos trans podem ocorrer naturalmente, em pequenas quantidades, na gordura de animais ruminantes (leite e carne), sendo formados pelo processo de biohidrogenação no rúmen dos animais, por ação de enzimas bacterianas (MARTIN et al., 2007; MAZOFFARIAN et al., 2006).Os óleos vegetais polinsaturados de sementes como de soja, milho e canola representam uma fração importante da dieta humana e, nos últimos anos, o consumo destes óleos tem aumentado enquanto que o das gorduras de origem animal diminuiu. Ácidos graxos trans também se formam, em AbstractThis paper describes the results of fatty acids composition, mainly trans, in refined polyunsaturated vegetable oils, commercialized in the city of São Paulo, Brazil during the years 2005 and 2007. The following samples were analyzed: 34 of soybean oil, 7 of sunflower oil, 2 of canola, and 6 of corn oil. The fatty acids were transesterified in a cold process and analyzed with optimized conditions by gas chromatography in a 100 m capillary column (SP 2560). Sixteen samples of soybean, two of canola, and four of sunflower oil showed levels of trans fatty acids higher than 2.0% (w/w methyl ester). In accordance with RDC 360/2003 of the Brazilian Sanitary Survey Agency (ANVISA), the trans fatty acid content must be on the nutrition facts label all food labels. Samples with less than 0.2 g of trans fatty acids per serving are considered free of them. The serving for vegetable oil is 13 mL. Therefore, the label of several vegetable oil samples analyzed should contain levels of trans fatty acids higher than zero. The vegetable oil refining process improvement, like the controlling of deodorization temperature, could contribute to meet the recommendations of the World Health Organization to minimize the trans fatty acids levels in food and to preserve the population health.

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“…This replaces chemical reaction mode using an alkali (caustic soda) in chemical refining. Physical refining is also known as deacidification by steam distillation in which FFA and other volatile components are distilled off from the oil using effective stripping agent that is usually steamed under suitable processing conditions (Ceriani and Meirelles 2006). Rice bran contains 15-22% oil, which consists of 1.2-1.9% phospholipids (Adhikari and Adhikari 1986).…”

Section: Introductionmentioning

confidence: 99%

Degumming of rice bran oil

Sengar

Kaushal

Sharma

et al. 2014

Reviews in Chemical Engineering

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Rice bran oil (RBO) is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of RBO are also established. The content of phospholipids in crude RBO is a major problem during processing of the oil in various food applications. It has been reported that water degumming process is suitable for the removal of hydratable phospholipids (HPL). Nonhydratable phospholipids (NHPL) can be removed only during acid degumming or enzymatic degumming processes. Rapid equilibrium extraction has been found suitable for reducing the phospholipid content of RBO. Many researchers have found the efficiency of water, acid, and enzymatic degumming of RBO. New techniques of degumming for RBO have also been established using ultrafiltration and nanofiltration membranes. The presented techniques are individually significant based on phospholipids efficiency. Hence, the present paper reviews the prevailing techniques of RBO degumming.

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Simulation of continuous physical refiners for edible oil deacidification

Cited by 32 publications

References 21 publications

Measurement, correlation and prediction of isothermal vapor–liquid equilibria of different systems containing vegetable oils

Measurement, correlation and prediction of isothermal vapor–liquid equilibria of different systems containing vegetable oils

Ácidos graxos trans em óleos vegetais refinados poli-insaturados comercializados no estado de São Paulo, Brasil

Degumming of rice bran oil

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