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Evaluation of surfactant‐aided degumming of vegetable oils by membrane technology
Author(s) -
Subramanian R.,
Nakajima M.,
Yasui A.,
Nabetani H.,
Kimura T.,
Maekawa T.
Publication year - 1999
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/s11746-999-0101-8
Subject(s) - rapeseed , membrane , soybean oil , microfiltration , chemistry , chromatography , pulmonary surfactant , refining (metallurgy) , vegetable oil , pulp and paper industry , food science , biochemistry , engineering
The first step in the process of vegetable oil refining is degumming, in which phospholipids and mucilaginous gums are removed that otherwise result in a low‐grade oil. A membrane process is remarkably simple yet potentially offers many advantages in degumming. Studies were conducted on surfactant‐aided membrane degumming with soybean and rapeseed oils in a magnetically stirred flat membrane batch cell with different types of microfiltration membranes. The reduction of phospholipids in soybean oil was in the range of 85.8–92.8% during the membrane process. The phosphorus content of membrane permeates of soybean oil was in the range of 20–58 mg/kg. Crude rapeseed oil contained higher amount of nonhydratable phospholipids and hence resulted in lower reduction in phospholipids, in the range of 66.4–83.2%. Addition of hydratable phospholipids could improve the efficiency of degumming in the membrane process without using any electrolyte, resulting in improvement of quality as well as quantity of the phospholipids.