Degumming of corn oil/hexane miscella using a ceramic membrane

• Published in: Journal of food engineering 2008-06, Vol.86 (4), p.557-564
• Main Authors: de Souza, Márcia Pereira, Cunha Petrus, José Carlos, Guaraldo Gonçalves, Lireny A., Viotto, Luiz Antonio
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Ceramic membrane; Ceramics; Corn oil; Crude oil; Degumming; Fat industries; filtration; Flux; Food engineering; Food industries; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; General aspects; hexane; hexane miscella; Hexanes; Miscella; permeates; Phospholipids; Phosphorus; Ultrafiltration
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2007.11.006

The aim of the present study was to investigate the degumming (removal of phospholipids) of crude oil/hexane miscella, using an alumina multichannel ceramic membrane with an average pore diameter of 0.05 μm. The influence of transmembrane pressure (TMP) (0.5 and 1.5 bar), tangential velocity ( v) (1.4 and 2.4 m s −1) and percentage of corn oil on the miscella (25% and 35% w/w), in terms of the permeate flux and removal of phospholipids, were investigated. A phospholipid removal of between 65% and 93.5% was achieved, resulting in a minimum phosphorus content in the permeate of 23 mg kg −1 and a reduction in color and waxes, besides the conservation of tocopherols and tocotrienols in the crude oil. A raised TMP and a greater percentage of oil in the miscella had a positive effect on the retention of phosphorus, while the tangential velocity had a negative influence. Under the best operational conditions used the permeate flux reached 120 kg h −1 m −2, at 40 °C.