NDLI: Refining high-free fatty acid wheat germ oil

Content Provider	Springer Nature Link
Author	Wang, Tong Johnson, Lawrence A.
Copyright Year	2001
Abstract	Wheat germ oil was refined using conventional degumming, neutralization, bleaching, and continuous tray deodorization, and the effects of processing conditions on oil quality were determined. The crude wheat germ oil contained 1,428 ppm phosphorus, 15.7% free fatty acid (FFA), and 2,682 ppm total tocopherol, and had a peroxide value (PV) of 20 meq/kg. Degumming did not appreciably reduce the phosphorus content, whereas neutralization was effective in removing phospholipid. Total tocopherol content did not significantly change during degumming, neutralization, and bleaching. A factorial experimental design of three deodorization tempeatures and three residence times (oil flow rates) was used to determine quality changes during deodorization. High temperatures and long residence times in deodorization produced oils with less FFA, PV, and red color. Deodorization at temperatures up to 250°C for up to 9 min did not significantly reduce tocopherol content, but, at 290°C for 30-min residence time, the tocopherol content was significantly reduced. Good-quality wheat germ oil was produced after modifying standard oil refining procedures.
Starting Page	71
Ending Page	76
Page Count	6
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	78
Issue Number	1
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2001-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bleaching degumming deodorization neutralizing refining tocopherols wheat germ oil Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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