Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing

Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Razieh Niazmand , Reza Farhoosh , Seyed Mohammad Ali Razavi , Seyed Mahmood Mousavi , Mostafa Shahidi Noghabi Recently, membrane technology has been extensively investigated for purification of vegetable oils due to simple processing, energy saving and many other advantages. In the present study influence of coupling chemical pretreatment and membrane filtration (micelle enhanced ultrafiltration) on quality and stability of canola oil was investigated. It has been conducted on adding chemical agents (CaCl2, EDTA and SDS aqueous solutions) to canola oil miscella before ultrafiltration through polyvinylidenfluoride (PVDF) membrane with molecular weight cut-offs (MWCO) 100kDa and 50kDa in a magnetically stirred flat membrane cell. Operation temperature and pressure was constant at 25 ̊C and 2bar, respectively. SDS solution lowered phospholipids content almost completely. The reduction of phenolic compounds in SDS- and EDTA-pretreated filtered oil was more noticeable than in the processed miscella. On the contrary, the reduction of FFAs was more in the miscella filtered without any chemical agents. The membrane exhibited no appreciable affinity towards tocopherols and carbonyl compounds in the oil samples. SDS and EDTA played important role in oil oxidation, so that they led to increase in peroxide value. It seems that by adding SDS and EDTA aqueous solution which followed by membrane filtration th...
Source: Procedia Food Science - Category: Food Science Source Type: research