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

Authors

  • C. D. Thomopoulos Department of Chemical Engineering. Laboratory of Food Technology. National Technical University of Athens
  • C. Tzía Department of Chemical Engineering. Laboratory of Food Technology. National Technical University of Athens

DOI:

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

Keywords:

Degumming, Foot cake oil, Hydration, Phosphorus

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.

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Published

1993-10-30

How to Cite

1.
Thomopoulos CD, Tzía C. The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil. Grasas aceites [Internet]. 1993Oct.30 [cited 2024Mar.29];44(4-5):259-62. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1076

Issue

Section

Research