Volume 19, Issue 124 (2022)                   FSCT 2022, 19(124): 231-240 | Back to browse issues page

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esmaeilzadeh kenari R, AMIRI Z. Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil. FSCT 2022; 19 (124) :231-240
URL: http://fsct.modares.ac.ir/article-7-33080-en.html
1- Department of Food Science and technology, Sari , Sari Agricultural Sciences and Natural Resources university , reza_kenari@yahoo.com
2- Department of Food Science and technology, Sari , Sari Agricultural Sciences and Natural Resources university
Abstract:   (2143 Views)
Degumming process is the first stage of oil refining.  Degumming process of oil by water based on insoluble phosphatide which absorbed water and separating of two oil and water phases by centrifugal force. The aim of this study was to investigate the effect of different time and temperature of two degumming process by bath and probe ultrasound on quality factors and reducing the amount of phosphate on soybean oil. Soybean oil degumming were done by using ultrasonic waves adjacent to 5% w/w distilled water in ultrasound bath (20KHZ) and probe ultrasound (100 W and 20KHZ) at 15, 30, 45 and 60 min at 30 and 60 ° C. Also soybean oil degumming was done with water at 60 ° C for 30 min by conventional method. The amount of phosphorus, peroxide value, thiobarbituric acid value and alpha tocopherol of treated samples by both methods were measured. The initial phosphorus was 568 ppm, which reached to 43.2 ppm and 2.85 ppm after conventional method and sonication degumming process respectively. The peroxide value and alpha tocopherol was reduced slightly after degumming by ultrasonic waves depending on the process temperature, and the thiobarbituric acid value did not change significantly. Ultrasonic waves at lower temperatures than the conventional method are capable to separating phosphorus of crude oil and as an alternative to the conventional method of adjacent to water, it hasn’t got harmful effect on the oil.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/05/18 | Accepted: 2019/09/1 | Published: 2022/05/31

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