☆ 4.7 Article

Thermomechanical Autovaporization (MFA) as a Deodorization Process of Palm Oil

FOODS (2022)

Related references

Note: Only part of the references are listed.

Correction Food Science & Technology

DIC as a pretreatment prior to ultrasonic extraction for the improvement of rebaudioside A yield and preservation of vitamin B1 and B6 (vol 13, pg 2764, 2019)

Amira Mannai et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Add to Collection

Article Food Science & Technology

Deodorization process of vegetal soybean oil using Thermomechanical Multi-Flash Autovaporization (MFA)

Bassem Jamoussi et al.

Summary: The study utilized the innovative technology of Multi-Flash Autovaporization MFA to effectively remove compounds responsible for the smell and taste while preserving oil quality. By optimizing processing parameters, the volatile ratio decreased by 92%.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Food Science & Technology

A novel deodorization method of edible oil by using ethanol steam at low temperature

Chen Yang et al.

Summary: The novel deodorization method using low-temperature ethanol steam showed superior results compared to conventional high-temperature water-steam distillation in terms of odor characteristics, physicochemical properties, nutrient retention, and antioxidant performance. L-ESD at 180 degrees C for 80 to 100 minutes resulted in lower levels of free fatty acids and peroxide values, but higher retention of tocopherols, phenols, carotenoids, phytosterols, and polyunsaturated fatty acids, suggesting improved safety and higher nutrient content in vegetable oils.

JOURNAL OF FOOD SCIENCE (2021)

Add to Collection

Article Chemistry, Applied

Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

Xiaojun Liu et al.

Summary: By optimizing temperatures and using dual columns with dual temperatures deodorizers, zero-TFA deodorization of four kinds of vegetable oils can be achieved, with stable physicochemical qualities and shelf-life stabilities maintained.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2021)

Add to Collection

Article Chemistry, Multidisciplinary

The removal of 3-monochloropropane-1,2-diol ester and glycidyl ester from refined-bleached and deodorized palm oil using activated carbon

Elvi Restiawaty et al.

Summary: The study aimed to reduce the concentration of harmful 3-MCPD esters in palm oil through adsorption using activated carbon. Treatment with 2 N HCl improved the adsorption capacity of activated carbon, leading to a significant reduction of 3-MCPD and GE in RBDPO. The activated carbon treated with 2 N HCl showed the best adsorption efficiency for reducing these contaminants in palm oil.

RSC ADVANCES (2021)

Add to Collection

Article Food Science & Technology

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

A. M. Giuffre et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection

Article Food Science & Technology

Volatile compound profiling from soybean oil in the heating process

Lin Xiao et al.

FOOD SCIENCE & NUTRITION (2020)

Add to Collection

Article Chemistry, Multidisciplinary

Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil

Cherif Jablaoui et al.

ARABIAN JOURNAL OF CHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Research advancements in palm oil nutrition

Choo Yuen May et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Add to Collection

Article Agricultural Engineering

Odor potency, aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues

Karina M. M. Leao et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

Add to Collection

Article Agronomy

Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds

Tamara Allaf et al.

OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2014)

Add to Collection

Article Chemistry, Applied

Thermal Degradation Kinetics of Carotenoids in Palm Oil

Klicia A. Sampaio et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)

Add to Collection

Article Food Science & Technology

Detection and monitoring of 3-monochloropropane-1,2-diol (3-MCPD) esters in cooking oils

Raznim Arni Abd Razak et al.

FOOD CONTROL (2012)

Add to Collection

Article Chemistry, Applied

Process technology for the production of micronutrient rich red palm olein

P. N. Mayamol et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)

Add to Collection

Review Food Science & Technology

Palm oil refining

Veronique Gibon et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)

Add to Collection

Article Agriculture, Multidisciplinary

Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber

Eduardo Carasek et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Add to Collection

Review Medicine, General & Internal

Medical progress - Trans fatty acids and cardiovascular disease

D Mozaffarian et al.

NEW ENGLAND JOURNAL OF MEDICINE (2006)

Add to Collection

Article Thermodynamics

Vapor pressures and enthalpies of vaporization of a series of the linear aliphatic aldehydes

SP Verevkin et al.

FLUID PHASE EQUILIBRIA (2003)

Add to Collection

Article Biochemical Research Methods

Gas chromatographic characterization of vegetable oil deodorization distillate

T Verleyen et al.

JOURNAL OF CHROMATOGRAPHY A (2001)

Add to Collection

© Peeref 2019-2024. All rights reserved.