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Processing of vegetable oils using polymeric composite membranes.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/5052/
JFE-01-98
 
Title Processing of vegetable oils using polymeric composite membranes.
 
Creator Subramanian, R.
Nakajima, M.
Kawakatsu, T.
 
Subject 03 Essential oils
05 Processing and Engineering
 
Description A study was conducted to process crude soybean and rapeseed oils using
polymeric composite membranes without the addition of organic solvents. The
membranes selectively rejected phospholipids, color pigments and certain
oxidation products while permeating tocopherols. The color reduction in
soybean oil permeate ranged from 74 to 8070. The reduction of oxidation
products varied between 50 and 87%. The UV spectra suggested that certain
undesirable oxidation changes occum’ng during the conventional process were
eliminated. The increase in the tocopherol content in the permeate ranged
between 12 and 15%. The long-term experiments (97days) indicated good
membrane stability. Howevel; the membrane process does not seem to separate
free fatty acids from triglycerides and the permeate flux also needs to be
improved
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/5052/1/Subbu-JFE-1998.pdf
Subramanian, R. and Nakajima, M. and Kawakatsu, T. (1998) Processing of vegetable oils using polymeric composite membranes. Journal of Food Engineering, 38 (1). pp. 41-56.