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Application of two heating methods in physical refining of high‐FA olive and sunflower oils
Author(s) -
Bada Gancedo J. C.,
Prieto González M. M.,
Xiberta Bernat J.,
Graciani Constante E.,
León Camacho M.
Publication year - 2002
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-002-0462-1
Subject(s) - refining (metallurgy) , chemistry , distillation , sunflower oil , stripping (fiber) , sunflower , distilled water , vacuum distillation , olive oil , sterol , chromatography , food science , materials science , agronomy , biochemistry , cholesterol , composite material , biology
Two classes of vegetable oils, olive and sunflower, were processed by physical refining in a pilot plant with a capacity of up to 30 L by means of discontinuous deodorization, and distillates were recovered by condensing and freezing using steam and nitrogen as stripping gases. Two heating systems were evaluated in the deodorizer. In the first, the deodorizer oil and the distilled gases were heated so as to maintain the same temperature in both. In the second, only the oil was heated, resulting in a difference in temperature between the oil and the distilled gases. In addition, two different oil temperatures were evaluated for each stripping gas. By means of the first heating system, the deacidification time for both oils was reduced and the efficiency of the process was notably improved. On the other hand, the higher temperature had a negative influence over both parameters. For both heating systems the sterol contents did not suffer significant variations. Substantial variations in trans FA were not observed, and the composition of FA remained stable except for linoleic acid, which decreased, although more slowly than when the temperature was not maintained, as a result of the rapid formation of its trans FA.