Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
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Ricardo S. Pohndorf
Abstract
In this study, different concentrations and types of adsorbents (activated earth, chitin and chitosan) were tested for adsorption of carotenoids, chlorophylls and peroxides in the bleaching of rice bran oil (RBO). The bleaching kinetics showed that using 1 % (w/w) of activated earth for 20 min, there was a suitable reduction in peroxide and pigment contents. The bleaching with 2 % (w/w) of biopolymeric adsorbents promoted to a decrease of around 40 % in the peroxide value. The increased concentration of activated earth led to an increase in the adsorption rate constant, indicating more speed in the bleaching process. The pseudo-second-order model showed best fit to the experimental data in the oil bleaching onto activated earth; however, the pseudo-first-order model was more appropriate to describe the kinetic behavior of adsorption onto chitin and chitosan. The biopolymeric adsorbent has shown to be a potential source for adsorption of metal ions in RBO.
Funding statement: Funding: The authors would like to thank CAPES/Brazil (Coordination for the Improvement of Higher Education Personnel) and CNPq/Brazil (National Council for Scientific and Technological Development) for the financial support.
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©2016 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
