A review on membrane technology application for vegetable oil purification processes

IF 1.6 4区农林科学 International Journal of Food Engineering Pub Date : 2022-11-01 DOI:10.1515/ijfe-2022-0058

Jenan M. Shihab, K. Rashid, M. Toma

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Abstract

Abstract In current paper, a comprehensive review to contribute the present insight an implementations and the recent improvements through the diverse endeavor made by the researchers utilizing a membrane technique for degumming, deacidifying, dewaxing and discoloration edible vegetable oils with and without solvent availability and also the solvent recovery has been evaluated. Endeavors made with NF, UF, MF and non-porous membranes, have shown the capability of these membranes to predicate vegetable oil treatment. A membrane technique is noticeably simple and potentially provides many usefulness in vegetable oil purification. It appears that oils treatment with membranes, which carried out at low temperatures that provides saving energy, with real cancellation of stages, provides a promising alternate to conventional procedure, towards the accomplishment of eco-friendly and cost-effective operations that are technically sophisticated. Generally, the solvent (hexane-dilution) technique enhances the membrane oil flux. For dewaxing undiluted vegetable oils, the effective membrane was MF, whereas in dewaxing solvent-diluted oils process UF membranes were more energetic.

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膜技术在植物油净化工艺中的应用综述

摘要本文综述了膜技术在食用植物油脱胶、脱酸、脱蜡和脱色中的应用，并对膜技术在有溶剂和无溶剂条件下的应用及溶剂回收率进行了评价。对纳滤膜、超滤膜、中膜和无孔膜的研究表明，这些膜对植物油的处理具有良好的效果。膜技术是一种非常简单的技术，在植物油净化中有许多潜在的用途。在低温下进行的膜油处理可以节省能源，并且可以真正取消阶段，这是传统方法的一种有希望的替代方法，可以实现技术复杂的环保和经济高效的操作。一般来说，溶剂(己烷稀释)技术可以提高膜油通量。对于未稀释植物油脱蜡，有效膜是MF，而在溶剂-稀释油脱蜡过程中，UF膜更具能量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.