تاثیر شرایط استخراج به کمک فراصوت بر فرآیند صمغ‌گیری و بررسی پارامترهای کیفی روغن سویا

نویسندگان
reza esmaeilzadeh kenari
زینب زینب
گروه صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.19.124.231
چکیده
صمغ­گیری اولین مرحله تصفیه روغن خام می­باشد. فرایند صمغ­گیری روغن با آب بر پایه نامحلول شدن فسفاتیدهایی که آب جذب کرده­اند وجدا کردن دو فاز روغنی و آبی توسط نیروی گریز از مرکز است. هدف از این پژوهش بررسی اثر زمان و دماهای مختلف در دو روش صمغ­گیری به کمک حمام اولتراسوند و پروب اولتراسوند بر فاکتورهای کیفی و کاهش میزان فسفاتید روغن سویا ­می­باشد. صمغ­گیری روغن سویا با استفاده از امواج اولتراسونیک در مجاورت 5% وزنی-وزنی آب مقطر در حمام اولتراسوند (فرکانس KHZ 20) و پروب اولتراسوند ( توان 100 وات و فرکانس KHZ 20) در زمان­های 15، 30، 45 و 60 دقیقه و در دو دمای C°3٠ و C°6٠ انجام گردید. ﻫﻤﭽﻨﯿﻦ ﺻﻤﻎﮔﯿﺮی روﻏﻦ سویا ﺑﺎ آب ﺑﻪ روش ﻣﺘﺪاول در دﻣﺎی C°6٠ و ﺑﻪ ﻣﺪت30دﻗﯿﻘﻪ ﻧﯿﺰ ﺻﻮرت ﮔﺮﻓﺖ. اﻧﺪازه ﮔﯿﺮی ﻣﯿﺰان ﻓﺴﻔﺮ، اﻧﺪیﺲ ﭘﺮاﮐﺴﯿﺪ، اندیس تیوباربیتوریک اسید و آلفا توکوفرول ﺑﺮروی ﻧﻤﻮﻧﻪﻫﺎی ﺗﯿﻤﺎر ﺷﺪه ﺑﻪ ﻫﺮدو روش اﻧﺠﺎم ﮔﺮدید. فسفر اولیه روغن خام ppm 568 بود که پس از صمغ­گیری به روش متداول به ppm 2/43 و پس از صمغ­گیری با امواج اولتراسونیک کمترین میزان فسفر بهppm 85/2 رسید. میزان اندیس پرکسید و آلفا توکوفرول پس از صمغ­گیری با امواج اولتراسونیک بسته به دمای فرآیند به مقدار کمی کاهش یافت و اندیس تیوباربیتوریک اسید تغییر چندانی نداشت. اﻣﻮاج اوﻟﺘﺮاﺳﻮﻧﯿﮏ در دﻣﺎ وزﻣﺎن ﭘﺎیﯿﻦ­ﺗﺮی ﻧﺴﺒﺖ ﺑﻪ روش ﻣﺘﺪاول، ﻗﺎدر ﺑﻪ ﺟﺪاﺳﺎزی ﻓﺴﻔﺮ از روﻏﻦ ﺧﺎم ﺑﻮده و ﺑﻪ ﻋﻨﻮان روﺷﯽ ﺟﺎیﮕﺰیﻦ ﺑﺮای روش ﻣﺘﺪاول ﺻﻤﻎﮔﯿﺮی در ﻣﺠﺎورت آب، اﺛﺮ ﻣﺨﺮﺑﯽ ﺑﺮ روی روﻏﻦ ﻧﺪارد.
کلیدواژه‌ها
اولتراسوند پروب
اولتراسوند حمام
روغن سویا و صمغ‌گیری

موضوعات

عنوان مقاله English

Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil

نویسندگان English

reza esmaeilzadeh kenari
ZEINAB AMIRI
Department of Food Science and technology, Sari , Sari Agricultural Sciences and Natural Resources university
چکیده English

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.

کلیدواژه‌ها English

bath ultrasound
Prob ultrasound
Degumming
Soybean oil
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