بررسی پتانسیل رنگبری اکسیدهای آلومینیوم و منیزیم در صنعت روغن خوراکی

نویسندگان
بهاره خلیق 1
مریم قراچورلو 2
پیمانه قاسمی افشار 3
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
3 استادیار گروه علوم و مهندسی صنایع غذایی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران
10.52547/fsct.18.117.21
چکیده
در مرحله رنگبری روغن خوراکی، رنگ و بسیاری از ناخالصی های موجود از طریق جاذب که معمولاً خاک رنگبر است، از روغن خارج مـی شـوند. جاذب های حاوی سیلیس قابلیت رنگبری بالایی دارند اما در این تحقیق نقش اکسیدهای آلومینیوم و منیزیم در کنار سیلیس بعنوان جزء اصلی جاذب بررسی شد. فرایند رنگبری روغن سویا با مقادیر 1 و 2 درصد جاذب های متشکل از نسبت های مختلف سیلیس، اکسیدهای آلومینیوم و منیزیم انجام شد. میزان اندیس های پراکسید و اسیدی، کلروفیل، کاروتنوئید، رنگ قرمز و زرد ، مقادیر مس و آهن نمونه­های رنگبری شده تعیین گردید. نتایج نشان داد تأثیر نسبت 2 درصد وزنی جاذب در کاهش کلیه فاکتورهای مورد بررسی بیشتر از نسبت 1 درصد بود. در مقادیر 2 درصد، جاذب متشکل از 90 درصد سیلیس و 10 درصد اکسید منیزیم باعث کاهش 82/74 درصدی اندیس پراکسید شد و جاذب متشکل از70 درصد سیلیس و 30 درصد اکسید آلومینیوم، اندیس اسیدی را به میزان 50 درصد کاهش داد (05/0˂p). در کاهش میزان کلروفیل، جاذب های ترکیبی حاوی اکسیدهای آلومینیوم و منیزیم به ویژه انواع دارای 10 یا 15 درصد اکسید منیزیم موثر بودند. در رابطه با کاهش میزان کاروتنوئید جاذب های متشکل از مقادیر بیشتر اکسید آلومینیوم موثرتر از سایر جاذب ها بودند. افزودن اکسیدهای آلومینیوم و منیزیم اثر معنی داری بر کاهش میزان رنگ قرمز در مقایسه با نمونه شاهد داشت. میزان مس نسبت به نمونه شاهد حدود 50 درصد کاهش یافت (05/0˂p). بیشترین کاهش در میزان آهن با استفاده از جاذب حاوی70 درصد سیلیس، 10درصد اکسید آلومینیوم و 20 درصد اکسید منیزیم حاصل شد. نتایج این پژوهش نشان داد که جاذب های مورد بررسی طی فرآیند رنگبری روغن سویا عملکرد مناسبی را نشان دادند و تفاوت قدرت رنگبری به میزان مصرفی، ترکیبات موجود در جاذب به ویژه اکسیدهای آلومینیوم و منیزیم و نوع ناخالصی بستگی دارد.
کلیدواژه‌ها
آلومینیوم
اکسید
رنگبری
روغن
منیزیم

موضوعات

عنوان مقاله English

Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry

نویسنده English

Bahareh Khaligh 1
1 1- MSc Graduated of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده English

During the bleaching of edible oil, the color and many oil impurities are removed through the adsorbent which is usually the bleaching earth. Although adsorbents containing silica have high bleaching capacity, the purpose of this study was to investigate the role of aluminium and magnesium oxides along with silica as the main component of adsorbent. The process was carried out with 1 and 2% of adsorbents consisting of different ratios of silica, aluminium and magnesium oxides. The amount of peroxide and acid values, chlorophyll, carotenoid, red and yellow colors, amounts of copper and iron of the bleached samples were determined. The results indicated that the effect of 2% of adsorbents was more effective than 1% in reducing all of the investigated factors. The amount of 2% of the adsorbent containing 90% silica and 10% magnesium oxide reduced the peroxide value by 74.82% and the adsorbent containing 70% silica and 30% aluminium oxide reduced the acid value up to 50% (p˂0.05). Combined adsorbents containing aluminium and magnesium oxides, especially those with 10 or 15% magnesium oxide reduced chlorophyll content significantly. Adsorbents consisting of higher amounts of aluminium oxide were more effective to reduce carotenoids. Addition of aluminium and magnesium oxides had significant effect on reducing the amount of red color compared to the blank sample. The amount of copper decreased by about 50% compared to the blank sample (p˂0.05). The highest reduction in iron content was obtained using the adsorbent containing 70% silica, 10% aluminium oxide and 20% magnesium oxide. The results of this study showed that the adsorbents had a good performance during the bleaching process of soybean oil and the difference in bleaching depends on the consumed amount, the compounds of the adsorbent, especially aluminium and magnesium oxides, and the type of impurity.

کلیدواژه‌ها English

aluminium
Bleaching
Magnesium
Oil
Oxide
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