Quick search
Go!

THE DEACIDIFICATION OF POMANCE-OLIVE OIL


VINTILA IULIANA*, BETZELOS AHILLEAS**
* UNIVERSITY OF GALAŢI - FOOD SCIENCE & ENGINEERING DEPARTMENT, ** MASTER DEGREE IN FOOD SCIENCE & ENGINEERING - UNIVERSITY OF GALAŢI

Issue:

MOCM, Number 11, Volume II

Section:

Optimization Of Technologies And Equipment From Process Industries

Abstract:

This paper is a comparative research of traditional (chemical) and physical deacidification of crude olive pomance oil,performed with soda and ethylene chloride (40, 60, 75%) extraction of free fatty acids(FFA) from miscella (1:1, 1:2) in six stages. Physical deacidification of 1:2 miscella by extraction of FFA with ethylenechloride 75% give the best results,in terms of deacidification yield (DY - 97.30%),peroxide value (PV - 1.8 mEq/kg) and organoleptic grading(OG - 6.3).

Keywords:

olive-pomance oil, deacidification, ethylene chloride, deacidification Yield.

Code [ID]:

MOCM200511V02S02A0020 [0000397]


Copyright (c) 1995-2007 University of Bacău