Abstract
AbstractUltrasonic energy has been applied to continuous degumming for the efficient removal of phospholipids from crude soybean oil. The crude oil and water (2.0% by weight) were pumped through an ultrasonic processing cell, oil and hydrated gums were separated by centrifugation, and the recovered oil was vacuum bleached. The degummed and bleached oil had a residual phosphorus content of less than 10 ppm and was subsequently deacidified‐deodorized in all‐glass laboratory deodorization equipment. Odor and flavor evaluation indicated that the salad oil produced by the process of ultrasonic degumming/deodorization‐deacidification was equivalent in quality and stability to a conventionally processed salad oil.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
