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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 13 To 21.
 
Paper: 

APPLICATION OF ULTRASOUND IN DEGUMMING OF SOYBEAN AND SUNFLOWER OILS

 
 
Author(s):  MAHMOOD FASHANDI H.*, GHAVAMI M., GHARACHORLOO M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Degumming is the first step of oil refining. The aim of this study is using Ultrasonic waves in degumming process with presence of water in order to reduce the time and temperature of process in regard to conventional Water Degumming. Soybean and Sunflower oils were added 3% W-W water and were placed in Ultrasonic Bath (150w, 20 KHz) treatments times were 10,20,30 min in temperatures of 30oC and 60oC . Conventional Water Degumming of Oils (T 60oC, t 30 min) were done in order to compare with Ultrasonic Water Degumming. Primary Phosphorus content of soybean and sunflower oils were respectively 508 ppm and 329 ppm that reduce to 24.5 ppm and 31.8 ppm after Conventional Water Degumming and reduce to least Phosphorus content of 9.7 ppm and10.8 ppm in Ultrasonic Water Degumming. A composition of FAs was not change after degumming by Ultrasonic waves and there were not also a considerable change in peroxide values. Usage of Ultrasonic Waves in Degumming process was so efficient. Ultrasonic Waves can reduce phospholipids content of oils in lower Times and Temperatures in regard to conventional Degumming and do this without any destructive influence on FA composition.

 
Keyword(s): DEGUMMING, SOYBEAN OIL, SUNFLOWER OIL, ULTRASONIC WAVES, ULTRASONIC BATH
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

MAHMOOD FASHANDI, H., & GHAVAMI, M., & GHARACHORLOO, M. (2016). APPLICATION OF ULTRASOUND IN DEGUMMING OF SOYBEAN AND SUNFLOWER OILS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 13-21. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509085



Vancouver: Copy

MAHMOOD FASHANDI H., GHAVAMI M., GHARACHORLOO M.. APPLICATION OF ULTRASOUND IN DEGUMMING OF SOYBEAN AND SUNFLOWER OILS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2016 [cited 2021July31];26(1):13-21. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509085



IEEE: Copy

MAHMOOD FASHANDI, H., GHAVAMI, M., GHARACHORLOO, M., 2016. APPLICATION OF ULTRASOUND IN DEGUMMING OF SOYBEAN AND SUNFLOWER OILS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 26(1), pp.13-21. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509085.



 
 
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