Study on Decolorization Technics of Moringa oleifera Oil

Abstract

Abstract: According to orthogonal design and test, the optimum process techniques on decolorization of Moringa oleifera oil were found as follows: the dosage of decolorizing agent is 9.5% and the decolorizing treatment is performed at the temperature of 85℃ for 40min. The experimental results confirmed that it is capable to achieve considerably fine decolorizing effect on Moringa oleifera oil at a high level of decolorizing ratio on optimum process techniques, which would satisfy the requirement of different applicationf ields.

Key words: decolor, Moringa oleifera oil, organic acid, chroma

MA Li-Yi, DUAN Qiong-Fen, ZHANG Yan-Ping, WANG You-Qiong, ZHENG Hua. Study on Decolorization Technics of Moringa oleifera Oil[J]. FOOD SCIENCE, 2007, 28(2): 102-104.

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Study on Decolorization Technics of Moringa oleifera Oil

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