The removal of colour, carotene and acidity from crude olive oil by using sepiolite

Date

2007-03-01

Author

Ugurlu, Mehmet
Kula, Ibrahim

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

43
views

0
downloads

The capacity of sepiolite to adsorb colouring matters in olive oil was studied. The effects of adsorption time, temperature and solid:liquid ratio were selected as parameters. The effect of bleaching of olive oil was evaluated for determining the % free fatty acid (FFA), % bleachability and residual carotene by using both thermally activated sepiolite (AS) and acid-activated sepiolite (AAS). Results reveal that thermally acid-activated sepiolite was more efficient than thermally activated sepiolite. The adsorption equilibriums of carotene and FFA on AS and AAS were described by the Freundlich models. A higher adsorption coefficient (K) was observed for AAS (K-carotene = 2.73 x 10(-3)mgg(-1), K-FFA = 0.98mgg(-1)) compared to AS (K-carotene = 2.63 x 10(-7)mgg(-1), K-FFA = 0.21mgg(-1)). Moreover, the rate constants obtained for carotene and colour by using AAS (k(color) = 0.0241 min(-1), k(carotene) = 0.0217min(-1)) were higher than that of AS (k(color) = 0.01min(-1), k(carotene) = 0.0165min(-1)).

Subject Keywords

Food Science, Industrial and Manufacturing Engineering

URI

https://hdl.handle.net/11511/65898

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/j.1365-2621.2006.01323.x

Collections

Department of Chemistry, Article

Suggestions

OpenMETU
Core

Development of novel pea flour-based nanofibres by electrospinning method Oğuz, Seren; Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2018-05-01) The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k v...
The solubility of apricot kernel oil in supercritical carbon dioxide Ozkal, SG; Yener, Meryem Esra; Bayindirli, L (Wiley, 2006-04-01) The solubility of kernel oil from apricots (Prunus armeniaca L.) in supercritical carbon dioxide at 313.15, 323.15 and 333.15 K and at 15, 30, 45, 52.5 and 60 MPa was determined. Appropriate models were fitted to the data and the crossover pressure of apricot kernel oil was found to be between 20 and 30 MPa. Crossover pressure is a pressure value at which the effect of temperature on the solubility changes. Solubility increased as the temperature increased above the crossover pressure but decreased when tem...
Effects of frying parameters on the colour development of fried potatoes Şahin, Serpil (Springer Science and Business Media LLC, 2000-01-01) The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, th...
The effects of hydrogen peroxide, gallic acid and resveratrol on growth and catalase production of aspergillus fumigatus Doğan, Tunca; Ögel, Zümrüt Begüm; Department of Food Engineering (2008) The aim of this study was to analyze the effect of hydrogen peroxide and selected phenolic compounds on growth and catalase production of Aspergillus fumigatus. As a result of growing A. fumigatus at different temperatures it was observed that, growth and catalase production of this species were highest at 37 °C. Catalase production was highest in the presence of 1 mM H2O2, yielding a significant 3 fold increase with respect to the control. Biomass was also increased by 1,44 fold with respect to the control...
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven Keskin, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2007-01-01) In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...

Citation Formats

M. Ugurlu and I. Kula, “The removal of colour, carotene and acidity from crude olive oil by using sepiolite,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 359–365, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65898.