Abstract
Degumming is an essential process in refining of the vegetable oils. In current study application of the ultrasonic waves in combination of the phosphoric acid to reduce the temperature and duration of degumming process was investigated, therefore obtained results were compared with the conventional methods. Hence, crude soybean and sunflower seed oils were degummed in the presence of acid in the ultrasonic bath (150 W, 20 kHz). The oils were also degummed by the conventional method at 60C for 30 min. Some quality factors such as phosphorus content, peroxide value, acidity, resistance to the oxidation and also the fatty acid profile were determined. According to findings the required temperature and process time has been decreased when ultrasonic waves were used. In addition the introduced method did not have significant effect on the fatty acid composition of oils and might be used as an alternative method for degumming of the vegetable oils. Practical Applications The application of ultrasonic waves is known as a safe and moderate method in different industries. As it has been shown in this study ultrasonic waves can improve the degumming process. The results of this study can be used in oil refining industry and ultrasonic degumming as a good alternative method to the other methods of degumming such as conventional degumming which needs a long time and high temperature.
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