A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-01-12 DOI:10.3989/gya.1004202

Ş. S. Seçilmiş, D. Koçak Yanık, S. Fadıloğlu, F. Göğüş

引用次数: 1

Abstract

The factors affecting the microwave bleaching of sunflower oil and the interaction between them were investigated and optimized by response surface methodology using a three-factor five-level central composite rotatable design. Microwave power, time and the amount of bleaching clay were selected as independent variables studied in the range of 70-120 W, 2-15 min, and 0.01-0.5%. The dependent variables that measure the bleaching efficiency and oil quality were evaluated as hue angle, chroma and totox value. Optimization was carried out by minimizing totox and chroma and maximizing hue angle. Hue angle, chroma and totox were found as 96.91, 37.66 and 23.31 under optimal conditions. Optimal microwave bleaching was successfully performed by using less bleaching clay (0.4%) and a shorter time (8 min) compared to the current industrial application without any adverse effect on oil quality. Hence, microwave bleaching is thought to be an alternative method for the bleaching of edible oils.

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一种新的漂白方法:微波辅助葵花籽油漂白及优化

采用三因素五水平中心复合可旋转设计，采用响应面法对影响葵花籽油微波漂白的因素及其相互作用进行了研究和优化。选取微波功率、时间和漂白粘土用量为自变量，在70 ~ 120 W、2 ~ 15 min、0.01 ~ 0.5%范围内进行研究。以色相角、色度和毒素值作为衡量漂白效率和油脂质量的因变量。通过最小化毒素和色度，最大化色相角进行优化。在最佳条件下，色相角、色度和毒度分别为96.91、37.66和23.31。与目前的工业应用相比，使用较少的漂白粘土(0.4%)和较短的时间(8 min)，成功地实现了最佳微波漂白，且对油的品质没有任何不利影响。因此，微波漂白被认为是食用油漂白的一种替代方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality