State of art of the application of membrane technology to vegetable oils: A review

The purpose of this review has as objective to present the applications and the recent development of membrane technology in the vegetable oil processing. It approaches fundamentals aspects in the processes of separation by membranes as well as present the related works in the degumming, dewaxing, d...

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Bibliographic Details
Published in:Food research international 2009-06, Vol.42 (5), p.536-550
Main Authors: de Morais Coutinho, Cesar, Chiu, Ming Chih, Basso, Rodrigo Correa, Ribeiro, Ana Paula Badan, Gonçalves, Lireny Aparecida Guaraldo, Viotto, Luiz Antonio
Format: Article
Language:English
Subjects:
artificial membranes
Biological and medical sciences
cell fractionation
Ceramic membranes
ceramics
deacidification
degumming
dewaxing
emulsions
Fat industries
Food industries
food processing
Fundamental and applied biological sciences. Psychology
literature reviews
Membrane processing
Membrane technology
pigment removal
plant pigments
Polymeric membranes
separation
vegetable oil
Vegetable oils
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Summary:The purpose of this review has as objective to present the applications and the recent development of membrane technology in the vegetable oil processing. It approaches fundamentals aspects in the processes of separation by membranes as well as present the related works in the degumming, dewaxing, deacidification, solvent recovery, pigment removal, concentration of minor components and separation of emulsions. Its shows that oils processing with membranes, done under low temperatures, with substantial exclusion of stages, presents a promising alternative to conventional method towards the achievement of cost-effective processes that are technically advanced and less noxious to environment.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2009.02.010