Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
Keywords:Deodorisation, Formation of stigmasta-3, 5-diene, HRGC analysis, Olive oil, Physical refining
Changes in the content of stigmasta-3,5-diene during industrial physical refining of bleached olive oil were studied in an experimental discontinuous pilot plant of 250 kg capacity using nitrogen as stripping gas. Dehydratation of ß-sitosterol yields stigmasta-3,5-diene and by means of its quantification it is possible to detect the refined oils in virgin olive oils. A 23 experiment was carried out in order to study the relationships among the independent variables involved in the physical refining process (nitrogen flow, temperature and oil load). The apparent kinetic constants (Kap) during the deodorisation process in the formation of stigmasta-3,5-diene were determined. The values of the rate constants and other apparent thermodynamic parameters were determined.
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