Soft purification of lampante olive oil by microfiltration
An efficient membrane-based process for deacidification of lampante olive oil was investigated. The neutralization of the free fatty acids with appropriate soda concentration allows the formation of submicronic particles which are subsequently removed by a microfiltration technique. A total or quasi-complete neutralisation of the acidity is necessary to achieve the complete retention of the soap molecules. Partial neutralization of the acidity leads to a lower membrane separation efficiency. The residual FFA causes permeation of soap molecules across the membrane. When filtered under suitable conditions, lampante olive oils show excellent quality characteristics, i.e., very low residual acidity as well as soap and water contents. The initial fluxes, obtained during crossflow filtration with membrane pore sizes 0.5 and 0.8 [mu]m (147 and 212 1/h m2, respectively) after neutralization with 20% NaOH are twice those obtained with 40% NaOH while there is only a slight improvement with the 0.2 [mu]m membrane. The filtered oils show good quality (acidity and residual soaps) in the case of PS 0.2 and 0.5 gm, whereas the 0.8 [mu]m membrane allows some soaps to pass through the membrane. The passage from the laboratory scale (1 kg) to a 50 kg unit shows the practical possibility of scaling up without meeting any particular problems or loss of efficiency.
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Subjects: | Q60 - Traitement des produits agricoles non alimentaires, huile d'olive, combustible, purification, microfiltration, désacidification, http://aims.fao.org/aos/agrovoc/c_25491, http://aims.fao.org/aos/agrovoc/c_3136, http://aims.fao.org/aos/agrovoc/c_6377, http://aims.fao.org/aos/agrovoc/c_27575, http://aims.fao.org/aos/agrovoc/c_34252, |
Online Access: | http://agritrop.cirad.fr/527980/ http://agritrop.cirad.fr/527980/1/document_527980.pdf |
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dig-cirad-fr-5279802024-01-28T13:50:28Z http://agritrop.cirad.fr/527980/ http://agritrop.cirad.fr/527980/ Soft purification of lampante olive oil by microfiltration. Hafidi Abdellatif, Pioch Daniel, Ajana Hamid. 2005. Food Chemistry, 92 : 17-22.https://doi.org/10.1016/j.foodchem.2004.07.018 <https://doi.org/10.1016/j.foodchem.2004.07.018> Soft purification of lampante olive oil by microfiltration Hafidi, Abdellatif Pioch, Daniel Ajana, Hamid eng 2005 Food Chemistry Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 An efficient membrane-based process for deacidification of lampante olive oil was investigated. The neutralization of the free fatty acids with appropriate soda concentration allows the formation of submicronic particles which are subsequently removed by a microfiltration technique. A total or quasi-complete neutralisation of the acidity is necessary to achieve the complete retention of the soap molecules. Partial neutralization of the acidity leads to a lower membrane separation efficiency. The residual FFA causes permeation of soap molecules across the membrane. When filtered under suitable conditions, lampante olive oils show excellent quality characteristics, i.e., very low residual acidity as well as soap and water contents. The initial fluxes, obtained during crossflow filtration with membrane pore sizes 0.5 and 0.8 [mu]m (147 and 212 1/h m2, respectively) after neutralization with 20% NaOH are twice those obtained with 40% NaOH while there is only a slight improvement with the 0.2 [mu]m membrane. The filtered oils show good quality (acidity and residual soaps) in the case of PS 0.2 and 0.5 gm, whereas the 0.8 [mu]m membrane allows some soaps to pass through the membrane. The passage from the laboratory scale (1 kg) to a 50 kg unit shows the practical possibility of scaling up without meeting any particular problems or loss of efficiency. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/527980/1/document_527980.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodchem.2004.07.018 10.1016/j.foodchem.2004.07.018 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2004.07.018 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodchem.2004.07.018 |
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Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 |
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Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 Hafidi, Abdellatif Pioch, Daniel Ajana, Hamid Soft purification of lampante olive oil by microfiltration |
description |
An efficient membrane-based process for deacidification of lampante olive oil was investigated. The neutralization of the free fatty acids with appropriate soda concentration allows the formation of submicronic particles which are subsequently removed by a microfiltration technique. A total or quasi-complete neutralisation of the acidity is necessary to achieve the complete retention of the soap molecules. Partial neutralization of the acidity leads to a lower membrane separation efficiency. The residual FFA causes permeation of soap molecules across the membrane. When filtered under suitable conditions, lampante olive oils show excellent quality characteristics, i.e., very low residual acidity as well as soap and water contents. The initial fluxes, obtained during crossflow filtration with membrane pore sizes 0.5 and 0.8 [mu]m (147 and 212 1/h m2, respectively) after neutralization with 20% NaOH are twice those obtained with 40% NaOH while there is only a slight improvement with the 0.2 [mu]m membrane. The filtered oils show good quality (acidity and residual soaps) in the case of PS 0.2 and 0.5 gm, whereas the 0.8 [mu]m membrane allows some soaps to pass through the membrane. The passage from the laboratory scale (1 kg) to a 50 kg unit shows the practical possibility of scaling up without meeting any particular problems or loss of efficiency. |
format |
article |
topic_facet |
Q60 - Traitement des produits agricoles non alimentaires huile d'olive combustible purification microfiltration désacidification http://aims.fao.org/aos/agrovoc/c_25491 http://aims.fao.org/aos/agrovoc/c_3136 http://aims.fao.org/aos/agrovoc/c_6377 http://aims.fao.org/aos/agrovoc/c_27575 http://aims.fao.org/aos/agrovoc/c_34252 |
author |
Hafidi, Abdellatif Pioch, Daniel Ajana, Hamid |
author_facet |
Hafidi, Abdellatif Pioch, Daniel Ajana, Hamid |
author_sort |
Hafidi, Abdellatif |
title |
Soft purification of lampante olive oil by microfiltration |
title_short |
Soft purification of lampante olive oil by microfiltration |
title_full |
Soft purification of lampante olive oil by microfiltration |
title_fullStr |
Soft purification of lampante olive oil by microfiltration |
title_full_unstemmed |
Soft purification of lampante olive oil by microfiltration |
title_sort |
soft purification of lampante olive oil by microfiltration |
url |
http://agritrop.cirad.fr/527980/ http://agritrop.cirad.fr/527980/1/document_527980.pdf |
work_keys_str_mv |
AT hafidiabdellatif softpurificationoflampanteoliveoilbymicrofiltration AT piochdaniel softpurificationoflampanteoliveoilbymicrofiltration AT ajanahamid softpurificationoflampanteoliveoilbymicrofiltration |
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1792496253504847872 |