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

C. D. Thomopoulos; C. Tzía

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

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

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 2025May1];44(4-5):259-62. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1076

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Issue

Vol. 44 No. 4-5 (1993)

Section

Research

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