利用短程分子蒸馏法进行冷榨荠菜油脱酸:优化研究及与传统技术的比较

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-06-18 DOI:10.1016/j.fbp.2024.06.010
Fariborz Seifollahi, Mohammad Hassan Eikani, Nahid Khandan
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引用次数: 0

摘要

本研究调查了短程分子蒸馏(SPMD)作为一种绿色无溶剂方法对冷榨荠菜油(CPCO)脱酸的影响。对游离脂肪酸(FFA)含量较高的粗植物油进行物理精炼可获得更健康的油品,防止油脂过度流失并最大限度地减少废物产生。利用基于响应面方法的中央复合设计方法(RSM-CCD)分析,确定并验证了优化的 SPMD 工艺参数。所研究的因素包括蒸发温度(ET:160-200 °C)、进料流速(Q:0.50-3.00 mL/min)和进料温度(FT:80-120 °C)。脱酸效率(DE)和蒸馏物与进料的质量比(D/F)被选为分离性能指标。此外,为了监测 SPMD 的质量效应,过氧化值 (PV) 和极性化合物总量 (PC) 被指定为补充响应。ET、Q 和 FT 的优化值分别为 200 °C、0.50 mL/min 和 100 °C。在最佳操作条件下,DE、D/F、PV 和 PC 分别为 63.27%、5.78%、24.5 meq/kg 和 11.4 wt%。将 SPMD 与传统的分馏(FD)、蒸汽汽提蒸馏(SSD)和碱中和(AN)进行了比较。结果表明,SPMD 可以高效、持续地对 CPCO 进行脱酸。此外,还研究了在最佳条件下连续进行两次 SPMD 处理的效果。通过两次脱酸,DE、D/F、PV 和 PC 值分别为 74.34 %、6.88 %、27.6 meq/kg 和 16.0 wt%。
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Cold-pressed camelina oil deacidification using short path molecular distillation: An optimization study and comparison with conventional techniques

In this research, the impact of short-path molecular distillation (SPMD), as a green and solventless method, in the deacidification of cold-pressed camelina oil (CPCO) was investigated. Physical refining of crude vegetable oils with high free fatty acids (FFA) content leads to healthier oils, preventing excessive oil loss and minimizing waste production. Using central composite design approach-based response surface methodology (RSM-CCD) analysis, optimized SPMD process parameters were determined and verified. The investigated factors were evaporation temperature (ET: 160–200 °C), feed flow rate (Q: 0.50–3.00 mL/min), and feed temperature (FT: 80–120 °C). Deacidification efficiency (DE) and distillate-to-feed mass ratio (D/F) were selected as the separation performance responses. In addition, to monitor the qualitative effect of the SPMD, peroxide value (PV) and total polar compounds (PC) were designated as the complementary responses. The optimized values for ET, Q, and FT could be considered to be 200 °C, 0.50 mL/min, and 100 °C, respectively. At the optimum operating conditions, DE, D/F, PV, and PC were determined as 63.27 %, 5.78 %, 24.5 meq/kg, and 11.4 wt%, respectively. The SPMD were compared with conventional fractional distillation (FD), steam stripping distillation (SSD), and alkali neutralization (AN). It was validated that SPMD could efficiently and sustainably deacidify the CPCO. Additionally, the effect of two successive SPMD treatments at the optimum conditions was also examined. By double deacidification, the DE, D/F, PV, and PC values were 74.34 %, 6.88 %, 27.6 meq/kg, and 16.0 wt%, respectively.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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