A comparative study of two heating procedures in the physical refining of edible oils

Two mixtures of refined sunflower seed oil, one with oleic acid and the other with olive oil distillates from a laboratory plant, were physically refined using nitrogen as stripping gas in a discontinuous deodorization pilot‐plant scale installation (30‐L capacity). Two heating procedures were teste...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 1999-12, Vol.76 (12), p.1471-1476
Main Authors: Prieto González, M. M., Bada, J. C., Graciani, E., Lombardía, I.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Comparative studies
Deodorization
Distillates
Distillation
Edible oils
efficiency
Fat industries
Fatty acids
Flow rates
Flow velocity
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
Heating
Nitrogen
Oleic acid
Olive oil
physical refining
Statistical analysis
sunflower oil
Temperature
Vaporization
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Summary:Two mixtures of refined sunflower seed oil, one with oleic acid and the other with olive oil distillates from a laboratory plant, were physically refined using nitrogen as stripping gas in a discontinuous deodorization pilot‐plant scale installation (30‐L capacity). Two heating procedures were tested: one using independent electrical heating for the oil and the gas distillates so as to maintain the same temperature in both, and another in which only the oil was heated and controlled, resulting in a difference in temperatures in the oil and the gas distillates. Two different oil temperature values and three nitrogen flow rates were also assayed. The statistical technique of blocking with paired comparisons was used to analyze the results. These results showed that maintaining the same temperature in the oil and gas distillates had a positive effect on free fatty acid distillation rate and vaporization efficiency. Oil temperature and nitrogen flow rate also influenced some of the aforementioned responses.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-999-0187-z