Record Details

Evaluation of surfactant-aided degumming of vegetable oils by membrane technology.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/4157/
JAOCS-11-98
 
Title Evaluation of surfactant-aided degumming of vegetable oils by membrane technology.
 
Creator Subramanian, R.
Nakajima, N.
Yasui, A.
Nabetani, H.
Kimura, T.
Maekawa, T.
 
Subject 05 Processing and Engineering
19 Lipids-oils/fats
 
Description The first step in the process of vegetable oil refining
is degumming, in which phospholipids and mucilaginous
gums are removed that otherwise result in a low-grade oil. A
membrane process is remarkably simple yet potentially offers
many advantages in degumming. Studies were conducted on surfactant-
aided membrane degumming with soybean and rapeseed
oils in a magnetically stirred flat membrane batch cell with different
types of microfiltration membranes. The reduction of phospholipids
in soybean oil was in the range of 85.8–92.8% during
the membrane process. The phosphorus content of membrane
permeates of soybean oil was in the range of 20–58 mg/kg. Crude
rapeseed oil contained higher amount of nonhydratable phospholipids
and hence resulted in lower reduction in phospholipids,
in the range of 66.4–83.2%. Addition of hydratable phospholipids
could improve the efficiency of degumming in the
membrane process without using any electrolyte, resulting in improvement
of quality as well as quantity of the phospholipids.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4157/1/JAOCS%2C_Vol._76%2C_no._10_%281999%29.pdf
Subramanian, R. and Nakajima, N. and Yasui, A. and Nabetani, H. and Kimura, T. and Maekawa, T. (1999) Evaluation of surfactant-aided degumming of vegetable oils by membrane technology. Journal of the American Oil Chemists' Society, 76 (10). pp. 1247-1253.