Grasas y Aceites, Vol 44, No 4-5 (1993)

The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil


https://doi.org/10.3989/gya.1993.v44.i4-5.1076

C. D. Thomopoulos
Department of Chemical Engineering. Laboratory of Food Technology. National Technical University of Athens, Greece

C. Tzía
Department of Chemical Engineering. Laboratory of Food Technology. National Technical University of Athens, Greece

Abstract


The degumming result of the following factors was studied: the temperature of hydration, the percentage of water in oil and the contact time at the hydration temperature. The hydration at 95°C with 2% water for a contact time of 15 min resulted in maximum removal of phosphorus of the oil with minimum oil losses. The same purification result was also attained at 80°G with 2% water and for a contact time of 15 min causing 2.19% greater losses of the oil. Under these conditions the hydration resulted in an about 35-48% removal of the phosphorus in crude oil. The residual phosphorus was removed by subsequent alkali neutralization.

Keywords


Degumming; Foot cake oil; Hydration; Phosphorus

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