امکان سنجی صمغ گیری و خنثی سازی روغن خام کانولا با استفاده از غشای پلی وینیلیدین فلوئوراید

نویسندگان
مریم رشیدیان 1
مریم قراچورلو 2
منوچهر بهمئی 3
مهرداد قوامی 2
حسین میرسعیدقاضی 4
1 دانش آموخته دکترای علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 دانشیار گروه شیمی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
4 دانشیار گروه فناوری صنایع غذایی، دانشکده ابوریحان، دانشگاه تهران، تهران، ایران
10.22034/FSCT.21.156.167
چکیده
در این پژوهش امکان­سنجی صمغ­گیری و خنثی­سازی روغن خام کانولا با استفاده از فرایند غشایی بررسی شده است. میسلای روغن خام کانولا با استفاده از حلال هگزان به نسبت­های 20:80 و 30:70 تهیه و جهت صمغ­گیری و پس از افزودن %3/0 اسیدفسفریک %85 تحت سطوح فشار 2، 3 و 4 بار و سرعت جریان در 5/0 و m/s0/1 از غشا عبور داده شد؛ در مرحله خنثی­سازی نیز پس از افزودن محلول آبی سود NaOH در دو غلظت %10 و %30 تحت شرایط قبل و همچنین سطوح دمایی 30، 40 و 50 درجه سانتیگراد از غشا عبور داده شد. مطابق نتایج در میسلای 20:80، با گذشت زمان شار تراوه به تدریج کاهش یافته و پس از 20 دقیقه به حالت پایا رسید؛ بررسی اثر توام دما و فشار بر میزان شار تراوه در مرحله خنثی­سازی و در شرایط تعادلی آشکار ساخت که بیشترین شار مربوط به شرایط 0 C40 و bar4 و m/s0/1 می­باشد؛ همچنین در میسلای 30:70 نیز بیشترین شار مربوط به شرایط 0 C50 و bar2 و m/s0/1 بود. نتایج آزمون­های فیزیکوشیمیایی نیز آشکار ساخت که اختلاف معنی داری میان میزان فسفر و فسفاتیدها در هر دو روش فیلتراسیون غشایی و تصفیه سنتی مشاهده نشد (01/0>p)؛ اما کاهش اسیدیته در روش فیلتراسیون غشایی نسبت به روش تصفیه کلاسیک، به طرز معنی داری بیشتر بود (01/0>p). کاهش اندیس پراکسید نیز در روش تصفیه کلاسیک نسبت به روش فیلتراسیون غشایی، به طرز معنی داری بیشتر بود (01/0>p). از لحاظ رنگ نیز نتایج نشان داد که روش فیلتراسیون غشایی قادر به کاهش رنگ زرد در روغن خام نبود در حالی که روش تصفیه کلاسیک، به طرز معنی داری رنگ زرد را کاهش داد (01/0>p). شاخص رنگ قرمز در روش تصفیه کلاسیک نیز، کاهش معنی داری نسبت به روش غشایی داشت (01/0>p).
کلیدواژه‌ها
روغن کانولا
غشاء
تصفیه
شار تراوه
فسفاتیدها
اسیدیته
رنگ

موضوعات

عنوان مقاله English

Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane

نویسندگان English

Maryam Rashidian 1
Maryam Gharachorloo 2
Manochehr Bahmaei 3
Mehrdad Ghavami 2
Hossein Mirsaeedghazi 4
1 PhD graduated of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 Professor of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 Associate Professor of Department of Chemistry, Tehran North Branch, Islamic Azad University, Tehran, Iran.
4 Associate Professor of Department of Food Technology, College of Abouraihan, University of Tehran, Tehran, Iran.
چکیده English

Current research, has evaluated the efficiency of the membrane process in degumming and neutralization of crude rapeseed oil. Crude rapeseed oil miscellas were prepared using hexane solvent with 20:80 and 30:70 ratios. In order to degumming, the micella passed through the membrane after adding 0.3% of 85% (w/w) phosphoric acid, under three pressure levels of 2, 3, and 4bar and two flow speed of 0.5 and 1m/s; Then, for neutralization, after adding NaOH aqueous solution in two concentrations of 10% and 30% (w/v) the micella passed through the membrane, under the previous conditions, as well as three temperature levels of 30, 40 and 500C. The results showed that for 20:80 micella, the flux gradually decreased with the passage of time and reached a stable state after about 20 minutes. Surveying the simultaneous effect of conditions throught the neutralization process for 20:80 micella, revealed that the highest flux corresponds to 400C, 4bar, 1.0m/s. Surveying the simultaneous effect of temperature, pressure and flow rate throught the neutralization process for 30:70 micella, has also revealed that the highest flux corresponds to 500C, 2bar, and 1.0m/s. The results of the physicochemical tests also revealed that there is no significant difference in the levels of phosphorus and phosphates in both membrane filtration and conventional rifining methods (p<0.01); But acidity reduction for membrane filtration method was significantly higher than that of classical refining method (p<0.01). The reduction of peroxide index was also significantly higher for classic refining method than membrane filtration method (p<0.01). In terms of color, the results showed that the membrane filtration method was not able to reduce the yellow color in crude oil, while the classic refining method significantly reduced the yellow color (p<0.01). The red color index for the classic method also had a significant decrease compared to the membrane method (p<0.01).

کلیدواژه‌ها English

Canola oil
Membrane
filtration
permeate flux
Phosphatides
acidity
color
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