Al-Fatih

State of art of the application of membrane technology to vegetable oils: A review Cesar de Morais Coutinho a, * , Ming Chih Chiu a , Rodrigo Correa Basso a , Ana Paula Badan Ribeiro a , Lireny Aparecida Guaraldo Gonçalves a , Luiz Antonio Viotto b a State University of Campinas, Department of Food Technology, Laboratory of Fats and Oils (LOG), Caixa Postal 6091, CEP 13083-970 Campinas, SP, Brazil b State University of Campinas, Department of Food Engineering, Laboratory of Process Engineering (LEP), Campinas, SP, Brazil a b s t r a c t The purpose of this review has as objective to present the applications and the recent development of  membrane technology in the vegetable oil processing. It approaches fundamentals aspects in the processes of separation by membranes as well as present the related works in the degumming, dewaxing, deacidification, solvent recovery, pigment removal, concentration of minor components and separation of emulsions. Its shows that oils pr...

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/m 3 . 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 fra...