Deacidification of Crude Hazelnut Oil Using Molecular Distillation ‐ Multiobjective Optimization for Free Fatty Acids and Tocopherol

Abstract Hazelnut oil is a good source for its high oleic acid and tocopherol contents. Since tocopherols are beneficial compounds in human diet, preservation of tocopherols in oil plays a great role in refining process. The aim of this study was to determine the optimum molecular distillation conditions for deacidification of crude hazelnut oil at which free fatty acids (FFAs) were removed while tocopherols were preserved as much as possible. A short‐path distillation column was used with evaporation temperatures ranging from 110 to 190 °C and vacuums from 0.05 to 5 mmHg for deacidification. Multiobjective optimization was performed for minimizing tocopherol loss and maximizing FFA removal simultaneously. Results revealed that higher temperature and vacuums achieved more deacidification in residual oil. FFA content was reduced to 2.05% at 190 °C and 0.05 mmHg. On the other hand, tocopherol concentrations were considerably affected at this condition while they remained almost stable at other conditions. Optimized conditions for removal of FFAs and protecting of tocopherols in crude hazelnut oil were calculated as 188.65 °C and 0.14 mmHg. For verification, an additional distillation was carried out at the calculated conditions, and the results were found very close to that of optimized conditions.Practical applications: Physical refining or vacuum distillation process is a substitute to conventional refining which causes excessive neutral oil losses during neutralization....
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research