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|Type:||Artigo de evento|
|Title:||Adjusting Steam Deacidification Parameters For Oil Quality Improvement|
|Abstract:||Buriti oil (Mauritia flexuosa), obtained from a Brazilian native palm tree fruit, is a rich source of ß-carotene and tocopherols. Its high acidity (usually above 2.0%), in conjunction with their low levels of phospholipids (below 10 mg/kg), enables buriti oil to physical refining. This work aimed to study the steam deacidification of buriti oil, while maintaining nutraceuticals compounds and minimizing trans fatty acids formation. The experiments were conducted following a full factorial experimental design with two independent variables: temperature (150 to 260°0C) and steam flow rate (0.5 to 8.5%). Samples were removed after 30 and 60 minutes of stripping, getting two independents sets of experiments. Results were analyzed using Response Surface Methodology (RSM). The results showed that a 30-minute stripping time could not decrease acidity to desirable levels for human consumption. Temperature was the only significant variable on ß-carotene degradation, and less than 1.0% of the initial content remained in the final oil for temperatures above 244°0C. It was not possible to obtain a model for the loss of tocopherols, indicating that temperature and steam flow are not sufficient to explain it at the studied levels. In fact, tocopherols losses were very low (less than 5.0%). Cis-trans isomerization was relevant only at the trials which used 260°0C. So, steam deacidification is an appropriate process for reducing buriti oil acidity, and the use of high steam flows should be preferred instead of high temperatures, minimizing carotene degradation and tocopherol loss.|
|Citation:||5th International Technical Symposium On Food Processing, Monitoring Technology In Bioprocesses And Food Quality Management. , v. , n. , p. 1108 - 1112, 2009.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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