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

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

doi:10.3989/gya.1004202

Autores/as

Ş. S. Seçilmiş Department of Food Processing, Vocational School of Technical Sciences of Gaziantep University https://orcid.org/0000-0003-3415-7420
D. Koçak Yanık Department of Food Engineering, Engineering Faculty of Gaziantep University, Üniversite Bulvarı https://orcid.org/0000-0003-3866-899X
S. Fadıloğlu Department of Food Engineering, Engineering Faculty of Gaziantep University, Üniversite Bulvarı https://orcid.org/0000-0001-7963-111X
F. Göğüş Department of Food Engineering, Engineering Faculty of Gaziantep University, Üniversite Bulvarı https://orcid.org/0000-0002-8610-5297

DOI:

https://doi.org/10.3989/gya.1004202

Palabras clave:

Aceite de semilla de girasol, Blanqueamiento, Eficacia de blanqueo, Mejoras, Microondas

Resumen

Los factores que afectan al blanqueamiento asistido por microondas del aceite de girasol y la interacción entre ellos se investigaron y optimizaron mediante la metodología de superficie de respuesta utilizando un diseño central giratorio compuesto de tres factores y cinco niveles. La potencia del microondas, el tiempo y la cantidad de arcilla blanqueadora se seleccionaron como variables independientes estudiadas en el rango de 70-120 W, 2-15 min y 0,01-0,5%. Las variables dependientes que miden la eficiencia del blanqueamiento y la calidad del aceite se han evaluado como ángulo de tono, croma y valor totox. La optimización se llevó a cabo minimizando el totox y el croma y maximizando el ángulo de tono. El ángulo de tono, el croma y el totox se encontraron en 96,91, 37,66 y 23,31 en condiciones óptimas. El blanqueamiento por microondas óptimo se ha realizado con éxito utilizando arcilla blanqueadora más baja (0,4%) y un tiempo más corto (8 min). En comparación con la aplicación industrial actual sin ningún efecto adverso sobre la calidad del aceite. Por tanto, se cree que el blanqueamiento asistido por microondas es un método alternativo para blanquear los aceites comestibles.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOCS. 1998. In Firestone D. (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society. AOCS Press, Champaign, USA.

Abedi E, Sahari MA, Barzegar M, Azizi MH. 2015. Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico-chemical properties of bleached soya bean oil. Int. J. Food Sci. Technol. 50, 857-863. https://doi.org/10.1111/ijfs.12689

Abedi E, Sahari MA, Barzegar M, Azizi MH. 2016. Designing of high voltage electric field for soybean and sunflower oil bleaching. Innov. Food Sci. Emerg. 36, 173-180. https://doi.org/10.1016/j.ifset.2016.06.015

Asgari S, Sahari MA, Barzegar M. 2017. Practical modeling and optimization of ultrasound-assisted bleaching of olive oil using hybrid artificial neural network-genetic algorithm technique. Comput. Electron. Agric. 140, 422-432. https://doi.org/10.1016/j.compag.2017.06.025

Bonveh JS, Torrent MS, Coll FV. 2001. A laboratory study of the bleaching process in Stigmasta-3,5-diene concentration in olive oils. J. Am. Oil Chem. Soc. 78, 305-10. https://doi.org/10.1007/s11746-001-0261-8

Boukerroui A, Ouali MS. 2002. Edible oil bleaching with a bentonite activated by micro wave irradiation. Annales de Chimie 27, 73-81. https://doi.org/10.1016/S0151-9107(02)80020-4

Boroujeni S, Ghavami M, Piravi Vanak Z, Ghasemi Pirbalouti A. 2020. Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM). Food Sci. Tech-Brazil 40, 322-330. https://doi.org/10.1590/fst.10919

Chew SC, Tan CP, Nyam KL. 2017. Optimization of bleaching parameters in refining process of kenaf seed oil with a central composite design model. J. Food Sci. 82, 1622-1630. https://doi.org/10.1111/1750-3841.13758 PMid:28608553

Foletto EL, Paz DS, Gündel A. 2013. Acid-activation assisted by microwave of a Brazilian bentonite and its activity in the bleaching of soybean oil. Appl. Clay Sci. 83, 63-67. https://doi.org/10.1016/j.clay.2013.08.017

Garcia-Moreno PJ, Guadix A, Gómez-Robledo L, Melgosa M, Guadix EM. 2013. Optimization of bleaching conditions for sardine oil. J. Food Eng. 116, 606-612. https://doi.org/10.1016/j.jfoodeng.2012.12.040

Gasemloo S, Khosravi M, Sohrabi MR, Dastmalchi S, Gharbani P. 2019. Response surface methodology (RSM) modeling to improve removal of Cr (VI) ions from tannery wastewater using sulfated carboxymethyl cellulose nanofilter. J. Clean. Prod. 208, 736-742. https://doi.org/10.1016/j.jclepro.2018.10.177

Gjorgjevich MP, Velevska J, Najdoski M. 2012. Effect of microwave radiation on dielectric behavior of two vegetable oils. J. Phys. Sci. 2, 427-433.

Gupta M. 2017. Practical guide to vegetable oil processing. Cambridge.

Hymore FK. 1996. Effects of some additives on the performance of acid activated clays in the bleaching of palm oil. Appl. Clay Sci. 10, 379-385. https://doi.org/10.1016/0169-1317(95)00034-8

İçyer NC, Durak MZ. 2018. Ultrasound-assisted bleaching of canola oil: Improve the bleaching process by central composite design. LWT-Food Sci. Tech. 97, 640-647. https://doi.org/10.1016/j.lwt.2018.07.030

Islam MA, Tan YL, Islam MA, Romić M, Hameed BH. 2018. Chitosan-bleaching earth clay composite as an efficient adsorbent for carbon dioxide adsorption: Process optimization. Colloids and Surfaces A. Colloids Surf. a Physicochem. Eng. Asp. 554, 9-15. https://doi.org/10.1016/j.colsurfa.2018.06.021

Jahouach-Rabai W, Trabelsi M, Van Hoed V, Adams A, Verhé De Kimpe N, Frikha MH. 2008. Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS). Ultrason Sonochem. 15, 590-597. https://doi.org/10.1016/j.ultsonch.2007.06.007 PMid:17681835

Li JW, Zhu LZ, Cai WJ. 2007. Sorption characteristics of surfactant onto bentonite using microwave irradiation. Huan Jing Ke Xue 28, 2642-2645.

Marrakchi F, Kriaa K, Hadrich B, Kechaou N. 2015. Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality. Food Bioprod. Process. 94, 124-135. https://doi.org/10.1016/j.fbp.2015.02.002

Meda V, Orsat V, Raghavan V. 2017. Microwave heating and the dielectric properties of foods. Regier M, Knoerzer K, SchubertIn H (Eds), The microwave processing of foods. Woodhead Publishing, 23-43. https://doi.org/10.1016/B978-0-08-100528-6.00002-4

Minguez-Mosquera MI, Rejano-Navarro L, Gandul-Rojas B, Sanchez-Gomez AH, Garrido-Fernandez J. 1991. Color-pigment correlation in virgin olive oil. J. Am. Oil Chem.' Soc. 68, 332-336. https://doi.org/10.1007/BF02657688

Mustafa AM, Abusabah EK. 2019. Using of Activated Jurdiga for Bleaching of Sunflower Edible Oils. Gezira-J. Eng. Appl. Sci. 13, 2.

Salawudeen TO, Arinkoola AO, Jimoh MO, Akinwande BA. 2014. Clay characterization and optimization of bleaching parameters for palm kernel oil using alkaline activated clays. J. Minerals Materials Character. Eng. 2, 586. https://doi.org/10.4236/jmmce.2014.26060

Schiffmann RF. 2014. Microwave and dielectric drying. Mujumbar A.S (Eds), Handbook of industrial drying. New York: CRC press, 286-306.

Shahidi F, Wanasundara PKJPD, Wanasundara UN. 1997. Changes in edible fats and oils during processing. J. Food Lipids. 4, 199-231. https://doi.org/10.1111/j.1745-4522.1997.tb00093.x

Skevin D, Domijan T, Kraljic K, Gajdos Kljusuric J, Nederal S, Obranovic M. 2012. Optimization of bleaching parameters for soybean oil. Food Technol. Biotechnol. 50, 199-207.

Su D, Xiao T, Gu D, Cao Y, Jin Y, Zhang W, Wu T. 2013. Ultrasonic bleaching of rapeseed oil: effects of bleaching conditions and underlying mechanisms. J. Food Eng. 117, 8-13. https://doi.org/10.1016/j.jfoodeng.2013.01.039

Thompson LH, Doraiswamy LK. 1999. Sonochemistry: science and engineering. Ind. Eng. Chem. Res. 38, 1215-1249. https://doi.org/10.1021/ie9804172

Torrealba-Meléndez R, Sosa-Morales ME, Olvera-Cervantes JL, Corona-Chávez A. 2015. Dielectric properties of cereals at frequencies useful for processes with microwave heating. J. Food Sci. Technol. 52, 8403-8409. https://doi.org/10.1007/s13197-015-1948-3 PMid:26604422 PMCid:PMC4648894

Zhang M, Tang J, Mujumdar AS, Wang S. 2006. Trends in microwave-related drying of fruits and vegetables. Trends Food Sci. Technol. 17, 524-534. https://doi.org/10.1016/j.tifs.2006.04.011

Zschau W. 2000. Bleaching. O'Brien, R.D., Farr, W.E., Wan P.J. (Eds), Introduction to fats and oils technology. USA: AOCS Press, 158-178.

Zschau W. 2001. Bleaching of edible fats and oils. Eur. J. Lipid Sci. Technol. 103, 505-551. https://doi.org/10.1002/1438-9312(200108)103:8<505::AID-EJLT505>3.0.CO;2-7