Experimental investigation of processing parameters and effects of degumming, neutralization and bleaching on lampante virgin olive oil's quality

摘要: Abstract The refining of crude oil is a purification process which aims to yield high amount triglycerides and produce an acceptable refined quality. This work focuses on two topics: (1) the comparison adsorption performance four clays having different activation levels (Ads1, Ads2, Ads3, Ads4) (2) identification effective factors using fractional factorial design method lampante virgin olive processes involving degumming, neutralization, bleaching. effects phosphoric acid concentration, ratio (acid/oil), degumming contact time, neutralizing agent excess, earth clay dosage, time temperature bleaching step were investigated through determination residual phospholipids content, free fatty percentage, oxidative stability, color, trans acids content. Based isotherms, Ads1 selected as adequate contributing color reduction with low formation oxidation products. results 2 III 7 − 4 model showed that strength acid, parameters principal controlled bleached Residual acidity decreased increased. Additionally, found significantly affect lovibond scale stability.