Loading...

Improvement of Edible Oil by Interestrification Process by Lipase

Kouchak Yazdi, Zahra | 2010

928 Viewed
  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 40676 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Alemzadeh, Iran; Razavi, Jalil
  7. Abstract:
  8. Fats and oils are one of the main human food diet components that provide the necessary fatty acids for our body. So the fatty acids available in consuming oils are so important. In this research the mixture of palm and sunflower oils with different compounds: (80:20, 60:40, 50:50, 40:60, 20:80) were used for preparing free- trans shortening by interesterification. For this purpose a special stabilized lipase (Lipozyme TLIM) were used and performed the physicochemical properties: free fatty acids, peroxide value, iodine value, slip melting point, solid fat content, P-anisidine value, soap, oxidative stability at 110 0C, and the profile of fatty acids on the primitive blends and final samples after esterification process. Esterification caused decrease in oxidative stability, solid fat content, slip melting point, peroxide value and increase in P-anisidine value, soap and free fatty acids. The blend of palm and sunflower oils with different percentages had saturated and unsaturated fatty acids in ranges of 37.6-52%, 48-62.4%. Falling of oil is the most important issue in interesterification process of oils and fats. So the optimization of the process were studied to produce the minimum free fatty acids content and to minimize the falling of oil. The optimum condition for minimizing the fatty acid in oil under the condition at 64 0C and using 8.9 percent enzyme in 3 hour time reaction were obtained. Also the statistical studies of fatty acids blends before and after reaction for 50:50 of the oils showed that the esterification process has no effect on fatty acid blend
  9. Keywords:
  10. Lipase Enzyme ; Enzymatic Interesterification ; Edible Oil ; Sun Flow Oil ; Palm Oil ; Physicochemical Properties

 Digital Object List

  • محتواي پايان نامه
  •   view

 Bookmark

No TOC