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Refining of Crude Canola Oil using PSA Ultrafiltration Membrane

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Published/Copyright: May 22, 2012
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 8 Issue 2

The aim of this paper was to study the behavior of spiral wound configuration of polysulfone amide (PSA) membrane with 20 kDa molecular weight cut off (MWCO) in pilot-plant scale equipment used for refining micella canola oil under different operating conditions. Refining process parameters including phospholipids (PLs), color and free fatty acids (FFAs) were measured to express retentions (R%) and the permeate flux, membrane fouling and hydraulic resistances were determined to analyze the ultrafiltration process performance. The results showed that the permeate flux was decreased considerably with increasing process time, although it was increased by increasing temperature from 30 to 50˚C and transmembrane pressure from 1.5 to 2 bar. The irreversible fouling resistance (Rif) and percentage of fouling were decreased as the temperature or transmembrane pressure increased. The concentration polarization resistance (Rrf) was much higher than other resistances; therefore reversible resistance had an important role in total hydraulic resistance. The retention of PLs, FFAs and color was so interesting since it can improve greatly the efficiency of oil refining process. The retention of PLs and FFAs was increased by temperature and decreased by transmembrane pressure and time; however, there was no significant difference in removing color under different operating conditions.

Keywords: membrane; crude oil; hydraulic resistance; flux; retention
Published Online: 2012-5-22

©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Articles in the same Issue

  1. Article
  2. Microencapsulation of Colors by Spray Drying - A Review
  3. Refining of Crude Canola Oil using PSA Ultrafiltration Membrane
  4. Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella
  5. Effect of Different Drying Methods on the Physico-Chemical Properties of Tomato Variety 'Rio Grande'
  6. Effect of High Pressure Processing on the Quality Characteristics and Oxidative Stability of Pork Sausage during Long-term Storage
  7. Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling
  8. Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions
  9. Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions
  10. A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
  11. Production and Characterization of Ovalbumin and Ovotransferrin from Chicken Egg White
  12. Investigation of Bubble Growth in Extrusion Expansion of Cornstarch with CFD Method
  13. Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.)
  14. Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution
  15. Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein
  16. Characterization of β-cyclodextrin Self-Aggregates for Eugenol Encapsulation
  17. Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)
  18. Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus
  19. Selected Some Engineering Properties of Peanut and Its Kernel
  20. Studies of Carotene Extraction from Sweet Potato Variety CYY95-26, Ipomoea batatas, L
  21. Grain Sorption Equilibria of Algarroba Flour
  22. Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material
  23. Shorter Communication
  24. Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)
  25. Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature
  26. Effect of Sodium Chloride on the Color, Texture, and Sensory Attributes of Douchi During Post-Fermentation
https://doi.org/10.1515/1556-3758.1931
Keywords for this article
membrane; crude oil; hydraulic resistance; flux; retention

Articles in the same Issue

  1. Article
  2. Microencapsulation of Colors by Spray Drying - A Review
  3. Refining of Crude Canola Oil using PSA Ultrafiltration Membrane
  4. Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella
  5. Effect of Different Drying Methods on the Physico-Chemical Properties of Tomato Variety 'Rio Grande'
  6. Effect of High Pressure Processing on the Quality Characteristics and Oxidative Stability of Pork Sausage during Long-term Storage
  7. Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling
  8. Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions
  9. Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions
  10. A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
  11. Production and Characterization of Ovalbumin and Ovotransferrin from Chicken Egg White
  12. Investigation of Bubble Growth in Extrusion Expansion of Cornstarch with CFD Method
  13. Study on Chemical Constituents and Antioxidant Activity of Anthocyanins from Purple Sweet Potato (Ipomoea batatas L.)
  14. Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution
  15. Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein
  16. Characterization of β-cyclodextrin Self-Aggregates for Eugenol Encapsulation
  17. Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)
  18. Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus
  19. Selected Some Engineering Properties of Peanut and Its Kernel
  20. Studies of Carotene Extraction from Sweet Potato Variety CYY95-26, Ipomoea batatas, L
  21. Grain Sorption Equilibria of Algarroba Flour
  22. Two-Dimensional Mathematical Modeling of Heat and Mass Transfer in Fluidized-Bed Drying of Porous Material
  23. Shorter Communication
  24. Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus)
  25. Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature
  26. Effect of Sodium Chloride on the Color, Texture, and Sensory Attributes of Douchi During Post-Fermentation
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