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Deacidification of Coconut Oil by Membrane Filtration

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Abstract

Ultrafiltration (UF) of coconut oil was carried out using a Millipore membrane cell at different pressures (0.1–0.4 MPa) and with different molecular weight cutoff membranes, that is,YM-1 (1 kDa), YM-3 (3 kDa), YM-10 (10 kDa), YM-30 (30 kDa), and PLTK-30 (30 kDa). Reduction of free fatty acids (FFAs) was 93.6%, 92.7%, 83.5%, 82.6%, and 81.6% with ethanol, methanol, acetone, n-propanol, and isopropyl alcohol, respectively, in three-stage filtration. The effects of temperature and applied pressure on the permeate flux and oil rejection were also studied with membranes using multistage filtration. As pressure increased from 0.1 to 0.4 MPa, the permeate flux and oil rejection increased linearly. A significant reduction of FFA was observed, which is in proportional with the amount of solvent in the feed used. The oil loss was less at lower temperature (25 °C) and pressure (0.2 MPa). Using PLTK 30 membrane with three-stage filtration, reduction of FFA was achieved up to 93% and 94% with methanol and ethanol solvents, respectively.

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Acknowledgements

The authors are thankful to Coconut Development Board, Kochi, India, for funding this research and to Dr. R. Subramanian, Chief Scientist in Food Engineering Department (CFTRI), for his helpful suggestions.

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Authors and Affiliations

  1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), Mysore, 570 020, Karnataka, India

    Yalagala Poorna Chandra Rao & Sakina Khatoon

  2. Department of Sensory Science, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), Mysore, Karnataka, India

    Ramasamy Ravi

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  1. Yalagala Poorna Chandra Rao
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  2. Ramasamy Ravi
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  3. Sakina Khatoon
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Correspondence to Sakina Khatoon.

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Rao, Y.P.C., Ravi, R. & Khatoon, S. Deacidification of Coconut Oil by Membrane Filtration. Food Bioprocess Technol 6, 498–508 (2013). https://doi.org/10.1007/s11947-011-0743-z

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  • DOI: https://doi.org/10.1007/s11947-011-0743-z

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