ISSN: 2157-7048
Department of Food Science and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Research Article
Best Combination of Bleaching Parameters on Quantitative and Qualitative Characteristics of Sunflower and Corn Oils Using Response Surface Methodology
Author(s): Leila Sedaghat Boroujeni*, Nasim Nikzad, Behnaz Naghshbandi, Masoud Habibi Najafi and Maryam Shamsaei
The bleaching process is important in the refining operation of edible oils. In this study, bleaching parameters were
changed to evaluate the best condition for optimizing of bleaching in corn and sunflower oils. For this purpose, the
effect of time (15 min, 25 min, 35 min, 45 min, and 55 min), temperature (80℃, 90℃, 100℃, 110℃, and 120℃),
and bleaching clay concentration (0.4%, 0.6%, 0.8%, 1%, and 1.2%) was evaluated using response surface
methodology as statistical design in 5 levels by central composite design with the aim of reducing the consumption of
bleaching clay. The studied factors were including carotenoids, sterols, tocopherols, pigment and cations. After
optimization, the best conditions for bleaching of corn and sunflower oils was different. For corn oil, the best
conditions was time 39.59 min, temperature 103.61°C, .. View More»
DOI:
10.35248/2157-7048.23.14.315