Advanced search
1 file | 2.90 MB Add to list

On the physical refining of edible oils for obtaining high quality products

(2013)
Author
Promoter
Antonio José de Almeida Meirelles, (UGent) and Roberta Ceriani
Organization
Abstract
Vegetable oils are important compounds of the human diet and they should be refined before consumption. Consumers demand for healthier products as well as stiff environmental legislation are forcing refining industries towards changes and improvement of processes. In this context, this thesis has as main objective to investigate/improve the physical refining of vegetable oils, emphasizing the bleaching step. As first step, a HPLC methodology for simultaneous quantification of carotenes and tocols was developed and validated, and lately, it was used by our research groups. Then, bleaching step of palm oil, nowadays the most consumed oil in the world, was studied under different aspects: (1) determining kinetics, equilibrium and thermodynamic parameters of adsorptive removal of carotenes and phosphorus onto acid activated bleaching earth; (2) influence of different procedures on final color of palm oil; (3) influence of bleaching earth kind on final color of palm oil. These studies were important for a better understanding of bleaching process of palm oil, and some conclusions were obtained: adsorptive removal of carotenes and phosphorus onto acid activated bleaching earth occurs by chemisorption and it is endothermic; new procedures in the bleaching step can improve final color of palm oil when using the same amount of bleaching earth and deodorization time; a hypothesis was proposed to explain how the kind of bleaching earth can interfere in the final color of palm oil. Further studies are still necessary to optimize bleaching step and the new procedures suggested. Later, physical deacidification was studied by computer simulation and experimental data from literature. It was compared two mathematical approaches: differential and flash distillations. This last one presented better results regarding acidity and neutral oil loss profiles. In this approach, it was considered the heat transfer equations. In this way, this thesis presents an advance in refining process towards high quality products and the use of less chemicals.
Keywords
bleaching of edible oils, oil refining, modeling

Downloads

  • thesis-Simone-Monteiro-e-Silva-final.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 2.90 MB

Citation

Please use this url to cite or link to this publication:

MLA
Monteiro e Silva, Simone. On the Physical Refining of Edible Oils for Obtaining High Quality Products. Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering, 2013.
APA
Monteiro e Silva, S. (2013). On the physical refining of edible oils for obtaining high quality products. Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering, Campinas, Brazil ; Ghent, Belgium.
Chicago author-date
Monteiro e Silva, Simone. 2013. “On the Physical Refining of Edible Oils for Obtaining High Quality Products.” Campinas, Brazil ; Ghent, Belgium: Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Monteiro e Silva, Simone. 2013. “On the Physical Refining of Edible Oils for Obtaining High Quality Products.” Campinas, Brazil ; Ghent, Belgium: Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Monteiro e Silva S. On the physical refining of edible oils for obtaining high quality products. [Campinas, Brazil ; Ghent, Belgium]: Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering; 2013.
IEEE
[1]
S. Monteiro e Silva, “On the physical refining of edible oils for obtaining high quality products,” Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering, Campinas, Brazil ; Ghent, Belgium, 2013.
@phdthesis{3194369,
  abstract     = {{Vegetable oils are important compounds of the human diet and they should be refined before consumption. Consumers demand for healthier products as well as stiff environmental legislation are forcing refining industries towards changes and improvement of processes. In this context, this thesis has as main objective to investigate/improve the physical refining of vegetable oils, emphasizing the bleaching step. As first step, a HPLC methodology for simultaneous quantification of carotenes and tocols was developed and validated, and lately, it was used by our research groups. Then, bleaching step of palm oil, nowadays the most consumed oil in the world, was studied under different aspects: (1) determining kinetics, equilibrium and thermodynamic parameters of adsorptive removal of carotenes and phosphorus onto acid activated bleaching earth; (2) influence of different procedures on final color of palm oil; (3) influence of bleaching earth kind on final color of palm oil. These studies were important for a better understanding of bleaching process of palm oil, and some conclusions were obtained: adsorptive removal of carotenes and phosphorus onto acid activated bleaching earth occurs by chemisorption and it is endothermic; new procedures in the bleaching step can improve final color of palm oil when using the same amount of bleaching earth and deodorization time; a hypothesis was proposed to explain how the kind of bleaching earth can interfere in the final color of palm oil. Further studies are still necessary to optimize bleaching step and the new procedures suggested. Later, physical deacidification was studied by computer simulation and experimental data from literature. It was compared two mathematical approaches: differential and flash distillations. This last one presented better results regarding acidity and neutral oil loss profiles. In this approach, it was considered the heat transfer equations. In this way, this thesis presents an advance in refining process towards high quality products and the use of less chemicals.}},
  author       = {{Monteiro e Silva, Simone}},
  keywords     = {{bleaching of edible oils,oil refining,modeling}},
  language     = {{eng}},
  pages        = {{XXV, 172}},
  publisher    = {{Universidade Estadial de Campinas. Faculdade de Engenharia de Alimentos ; Ghent University. Faculty of Bioscience Engineering}},
  school       = {{Ghent University}},
  title        = {{On the physical refining of edible oils for obtaining high quality products}},
  year         = {{2013}},
}