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Camelina sativa Oil Deodorization: Balance Between Free Fatty Acids and Color Reduction and Isomerized Byproducts Formation
Author(s) -
Hrastar Robert,
Cheong LingZhi,
Xu Xuebing,
Miller Rasmus Leth,
Košir Iztok Jože
Publication year - 2011
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/s11746-010-1692-9
Subject(s) - camelina sativa , camelina , chemistry , flavor , response surface methodology , food science , chromatography , agronomy , crop , biology
Camelina sativa oil is characterized by its high content (up to 40 wt%) of α‐linolenic acid and its unique flavor. It is considered to have beneficial health properties and is suitable for food and cosmetic uses. In the present study, response surface methodology was used to optimize processing parameters for bench‐scale deodorization of camelina oil. The mathematical models generated described the effects of process parameters (temperature, steam flow, time) on several deodorization quality indicators: free fatty acids (FFA), trans fatty acids (TFA), color, and polymerized triglycerides (PTG). These newly established models can be used as a tool to identify optimum deodorization process conditions within chosen constraints. Based on the optimization of minimum retained FFA with the constraint of a maximum allowable TFA, deodorization parameters can be defined. At a constant steam flow rate of 42 ml/h, a temperature range of 210–220 °C, and deodorization time of 70–120 min were defined. 220 °C appears to be a critical upper temperature limit; above this temperature, isomerization rates significantly increase.