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标题：DECOLOURIZATION AND DEODOURIZATION OF SOYABEAN OIL : A REVIEW
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作者：GEETESH GOYAL ; ANJANI K. DWIVEDI
期刊名称：Journal of Industrial Pollution Control
印刷版ISSN：0970-2083
出版年度：2013
卷号：29
期号：1
页码：107-114
语种：English
出版社：Research and Reviews
摘要：Crude fats and oils contain varying quantities of impurities such as phosphatides, mucins, free fatty acids, dyes and substances which affect the odour and colour. These impurities are removed at various steps in the conventional chemical refining, which includes degumming, neutralization, washing, drying, bleaching, filtration, and deodorization. Degumming is done to remove phosphatides. Hydratable Phosphatides can be precipitated by adding water to the oil, nonhydratable phosphatides must be destroyed by adding acids. Free-fatty acids are removed by neutralization with alkali hydroxides leading to soaps which can be removed. Undesirable coloured impurities are removed by bleaching with an adsorptive reagent. The undesirable compounds are adsorbed and can be removed together with the adsorbent by filtration. The last step is deodourization and by this step undesirable volatile and odoriferous materials are removed. During decolorization and deodorization process many antioxidant get lost. Soyabean oil contains luxury antioxidants like tocopherols, flavonoids, ascorbic acid, carotenoids, phytosterols. Brief of many literature reviewed is as follows - Pryor et al. (1985 ) invented that color bodies and phospholipids can be removed effectively form soya oil by treatment with high surface area amorphous silica composition having an acid supported there on. L1ST et al. (1989 ) studied about "Colour removal and Oxidative Stability of soybean Oil Extracted with Supercritical Carbon Dioxide at 50C and 8,000 psi .Moulton et al. (1999) applied Continuous Ultrasonic Degumming of Crude Soybean Oil to remove gums which contributed in colour and odour of Soyabean oil. Bortolomeazzi et al. (2000) studied dehydration of sterol by phosphoric acid during refining process which is also responsible for colouring and odouring of soyabean oil. Díaz et al. (2001) studied of acid activation clay for decolorizing vegetable oils. Kondal (2001)Decolourization of soya oils by membrane Process. Wang et al. (2002) studied preparation of decolourization and deodourization of stable Long-chain polyunsaturated soyabean oil by biomass. Carrin et al. (2003) process for deodorizing of soyabean oil by principal of continuous countercurrent falling film stripping steam distillation. Moore et al. (2003) invented modified physical refining of soybean oil having high calcium and/ or magnesium. Cert et al. (2003) discovered formation of stigmasta-3,5-diene in soya oils which affect odour of oil. Koivu et al. (2005) using a biotechnology approach to increase oil content of soya oil. Manjula et al. ( 2006) invented process for Soya oil decolourizing and deodourizing in submerged membrane bioreactor in which loss of enzyme is reduced. Yoshida et al. (2006 ) invented MGO (magnesium oxide) Impregnated activated carbon and its use in an improved soya oil. Bray et al. (2006) activated carbon improved vegetable oil refining process. Valli et al. (2009) studied on effects of heating on odour soya oils and their blends: Focus on modifications of phenolic fraction. Omar et al. (2009) found carbonaceous materials from seed hulls improve bleaching of vegetable oils Petron et al. (2010) refining of soya oil by isothiocynate
关键词：Antioxidant; Free fatty acid; Moisture & volatile; Peroxide value; Phosphatides; Activated carbon; Degumming; neutralization; Bleaching; deodourization