Optimisation of bleaching conditions for soybean oil using response surface methodology

Food Science and Technology International

Volumn 11, Issue 6, 2005, Pages 443-449

  Ortega Garcia J ^a   Medina Juarez L A ^a   Gamez Meza N ^a   Noriega Rodriguez, J A ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Bleaching; Colour; Soybean oil

Indexed keywords

BLEACHING; CLAY; COLOR; REFINING; THERMAL EFFECTS; VACUUM;

BLEACHING CONDITIONS; PARTIAL VACUUM; PEROXIDE VALUE (PV); RESPONSE SURFACE METHODOLOGY (RSM);

OILS AND FATS;

BLEACHING; CLAY; COLOR; REFINING; SOY BEAN OIL; TOCOPHEROLS; VACUUM;

GLYCINE MAX;

EID: 29844442485     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013205060677     Document Type: Article

References (17)

1. AOCS. (1998) Official Methods and Recommended Practices of American Oil Chemists' Society, Vol. 1, 5th edn. Champaign, IL: AOCS Press.
2. Bockisch M. (1998). Fats and Oils Handbook. Champaign, IL: AOCS Press, pp. 639-649.
3. Eitenmiller R.R. (1997). Vitamin E Content of Fats and Oils-Nutritional Implications. Food Technology 51: 78-81.
4. Erickson D.R. (1995). Neutralization. Bleaching/adsorp-tion treatment, hydrogenation and base stock formulation procedures. In: Erickson D.R. (ed.), Practical Handbook of Soybean Processing and Utilization. Champaign, IL: AOCS Press, pp. 184-238.
5. Ferrari R.A., Schulte E., Esteves W., Brühl L. and Mukherjee K.D. (1996). Minor Constituents of Vegetable Oils During Industrial Processing. Journal of the American Oil Chemists' Society 73: 590-591.
6. Henika R.G. (1982). Use of Response Surface Methodology in Sensory Evaluation. Food Technology 36: 96-101.
7. Jialal I. and Devaraj S. (1997). Assessment of LDL oxidation: in vivo and ex vivo measurements. In: Aruoma O.I. and Cuppet S.L. (eds), Antioxidant Methodology: In Vivo and In Vitro Concepts. Champaign, IL: AOCS Press, p. 89.
8. Jung M.Y., Yoon S.H. and Min D.B. (1989). Effects of processing steps on the contents of minors compounds and oxidation of soybeans oil. Journal of the American Oil Chemists' Society 66: 118-120.
9. Kamal-Eldin A. and Appelqvist L. (1996). The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31: 671-701.
10. Kramer J.K.G., Blais L., Fouchard R.C., Melnyk R.A. and Kallury K.M.R. (1997). A rapid method for the determination of vitamin E forms in tissues and diet byhigh-performance liquid chromatography using a normal-phase diol column. Journal of the American Oil Chemists' Society 32: 325-329.
11. Medina-Juárez L.A. (2002). Determinación de las Condiciones de Desodorización para Obtener Aceite de Soya de Alta Calidad Nutricional. Doctoral thesis. Instituto Tecnológico de Veracruz. H. Veracruz.
12. Medina-Juárez L.A., Gámez-Meza N., Ortega-García J., Noriega-Rodriguez J.A. and Angulo G.O. (2000). Trans fatty acid composition and tocopherol content in vegetable oils produced in Mexico. Journal of the American Oil Chemists Society 77: 721-724.
13. Montgomery D.C. (1995). Design and Analysis of Experiments. 2nd edn. New York: John Wiley & Sons, pp. 445, 474.
14. Ortega-García J. (2002). Determinación de las Condi-clones Óptimas de Blanqueo y su Influencia Sobre la Calidad y Contenido de Tocoferoles en Aceite de Soya. Tesis de Maestria. Universidad de Sonora. Hermosillo, Sonora, México, pp. 57-80.
15. Qureshi A.A., Bradlow B.A., Brance L., Manganello J., Peterson D.M., Pearce B.C., Wright J.J.K. and Gapor C.E. (1995). Response of hypocholesterolemic subjects to administration to tocotrienols. Lipids 30: 1171-1177.
16. Serra B.J., Soliva T.M. and Ventura C.F. (2001). A laboratory study of bleaching process in stigmata-3,5-diene concentration in olive oils. Journal of the American Oil Chemists' Society 78: 305-310.
17. Zschau W. (2000). Bleaching. In: O'Brien R.D., Farr W.E. and Wan P.J. (ed.), Introduction to Fats and Oils Technology, 2nd edn. Champaign, IL: AOCS Press, pp. 158-178.