Abstract:

Lard, obtained from the greater omentum, was subjected to alkali refining for the removal of free fatty acids in
this study. The effect of sodium hydroxide concentration, excessive alkali amount, treatment time and initial temperature
on the acid value and yield of lard were explored. Using a four-variable, three-level orthogonal array design established
based on single factor experiments, the optimum deacidification conditions for lard were achieved by refining with 21%
aqueous sodium hydroxide at an excessive alkali amount of 0.1% for 70 min at an initial temperature of 45 ℃. Under these
conditions, the acid value of lard was reduced to 0.125 5 mg KOH/g and the refining yield was 78.89%.

Key words: lard from the greater omentum, alkali deacidification, acid value, yield, process