Oils and Fats Technology

several journals related

Dry degumming of vegetable oils by membrane filtration

Andras Koris*, Gyula Vatai

St. István University, Faculty of Food Science, Department of Food Engineering,

H-1118. Budapest, Ménesi str. 44, Hungary

Tel. +36 (1) 372-6232; email: koris@omega.kee.hu

Received 1 February 2002; accepted 26 March 2002

Abstract

Phospholipid removal from crude soybean and sunflower-seed oil by membrane filtration was studied in this paper. A laboratory scale membrane apparatus were designed and built for this research at our department. Oil filtrations were carried out at temperature 40–60°C, pressure 2–5 bar and velocity of flow 0.3–0.4 L/m3. After oil filtration the system and the membrane were cleaned with organic solvents. The SP015A membrane had constant retention on phospholipids (70–77%). With adding some water to the oil we were able to improve the retention to ~97%. full text pdf download Disini 

Thermal characterization of chicken fat dry fractionation process

E. Arnaud a, G. Trystram b, P. Relkin b, A. Collignan a,*

a CIRAD––Re´union, Poˆ le Agroalimentaire, 97408 Saint Denis Messag Cedex 9, France

b ENSIA, 1 avenue des Olympiades, 91744 Massy Cedex, France

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Rheological characterisation of the fractions separated from pork lards through dry

fractionation

Alexandru Rinovetz 1, Zorica Adina Rinovetz 2, Constantin Mateescu 1, Teodor-Ioan Traşcă

1, Călin Jianu 1 and Ionel Jianu 1

1 Faculty of Food Processing Technology, Banat’s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului 119,

300645 Timişoara, Romania. 2 Theoretical High School “J. L. Calderon”, Pestalozzi 14, 300115 Timişoara, Romania.

*e-mail: alexandrurino@yahoo.com

Abstract

Present technological opportunities (fractionation, hydrogenation, interesterification) allow the proper chemical and/or physicochemical “changing” of glycerides according to the goal aimed at. The heterogeneous character of natural fats determines the physical features and their rheological behaviour before and after processing. Dry fractionation – one of the “cleanest” procedures of managing separation into more defined liquid/solid lipid fractions from the initial mixture – has been constantly optimised through the development of techniques of physical and mechanical separation (filtering, centrifugation, refrigeration) and of fractioned crystallisation. Correlating the rheological behaviour with lipidic structures is, generally, more difficult, since most of them change their rheological features depending on operating parameters over the duration of the processing without corresponding chemical changes. In this paper we assess the rheological behaviour of pork lards (raw material) and of liquid (FL)/solid lipid (FS) fractions as a result of the dry fractionation process through centrifugation corroborated with temperature monitoring. Results confirm the way to obtain similar products with physical feature different from the initial material, with possible late guided accession in the field of foods. more here

COMPOSITION OF SOLVENT-FRACTIONATED RICE BRAN OIL

FENG YU1, SONG HYUN KIM1, NAM-SUK KIM1, JEUNG-HEE LEE1,

DONG-HO BAE2 and KI-TEAK LEE1,3

1Department of Food Science and Technology

Chungnam National University

Daejeon, Republic of Korea (South) 305-764

2Department of Applied Life Science

Konkuk University

Seoul, Republic of Korea (South) 143-701

Submitted for Publication May 24, 2005

Revised Received and Accepted December 13, 2005

ABSTRACT

Rice bran oil was acetone fractionated at low temperature. Two methods, independent fractionation (-8, -14 and -35C) and sequential fractionation (0, -8 and -14C), were compared for the preparation of triacylglycerol (TG) fraction-enriched unsaturated fatty acids (UFAs). Among all fractions obtained from both methods, the liquid fraction from independent fractionation at -35C referred to as -35L was the best (89.6%) compared to other procedures used for enrichment of UFAs. However, when weight yield was considered, the largest amount of UFAs was obtained from the liquid fractionat 0C (0L) from sequential fractionation. After sequential fractionation at 0C, 87.5 wt % was recovered in the liquid fraction that contained 71.5% total UFAs. In addition, as the fractionation temperature was lowered, the content (%) of g-oryzanol in the liquid fractions was increased gradually. Reversedphase high-performance liquid chromatography showed four regions based on the partition number of TG molecules of the separated peaks. more herel