THE EFFECT OF DEGUMMING BY HYDRATION ON THE PURIFICATION OF HIGH ACIDITY SOLVENT EXTRACTED OLIVE OIL

THOMOPOULOS, CD; TZIA, C

dc.contributor.author	THOMOPOULOS, CD	en
dc.contributor.author	TZIA, C	en
dc.date.accessioned	2014-03-01T01:42:16Z
dc.date.available	2014-03-01T01:42:16Z
dc.date.issued	1993	en
dc.identifier.issn	0017-3495	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/23739
dc.subject	DEGUMMING	en
dc.subject	FOOT CAKE OIL	en
dc.subject	HYDRATION	en
dc.subject	PHOSPHORUS	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.title	THE EFFECT OF DEGUMMING BY HYDRATION ON THE PURIFICATION OF HIGH ACIDITY SOLVENT EXTRACTED OLIVE OIL	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	1993	en
heal.abstract	The degumming result of the following factors was studied: the temperature of hydration, the percentage of water in oil and the contact time at the hydration temperature. The hydration at 95-degrees-C with 2% water for a contact time of 15 min resulted in maximum removal of phosphorus of the oil with minimum oil losses. The same purification result was also attained at 80-degrees-C with 2% water and for a contact time of 15 min causing 2.19% greater losses of the oil. Under these conditions the hydration resulted in an about 35-48% removal of the phosphorus in crude oil. The residual phosphorus was removed by subsequent alkali neutralization.	en
heal.publisher	INST GRASA SUS DERIVADOS	en
heal.journalName	GRASAS Y ACEITES	en
dc.identifier.isi	ISI:A1993NB48900005	en
dc.identifier.volume	44	en
dc.identifier.issue	4-5	en
dc.identifier.spage	259	en
dc.identifier.epage	262	en