Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201706039

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 248-252.doi: 10.7506/spkx1002-6630-201706039

• Processing Technology • Previous Articles Next Articles

Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology

ZHANG Xu, WANG Yuqi, ZHANG Lu, ZHANG Ruchun, YU Dianyu,, WANG Junguo, ZHAO Yan

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun 130507, China; 3. Harbin Tiantong Agriculture Science and Technology Development Co. Ltd., Harbin 150056, China

Online:2017-03-25 Published:2017-03-28

Abstract

Abstract: This study investigated the removal of pigment and wax from alkali-refined corn oil. The decolorization was carried out by adding 1.2% activated clay and stirring for 0.5 h at 100 ℃, followed by dewaxing by allowing the crystal nucleus of activated clay to grow for 13 h after cooling down to 11 ℃ by stirring at 13 r/min. Purified corn oil with a yellowness value of 19 and a redness value of 2.1 containing 26.28 mg/kg wax was obtained after filtration. The purification process was simplified by retention of activated clay in the oil after decolorization without addition of diatomite filter aid during crystal growth for dewaxing. In addition, oil adsorption by diatomite was avoided, cutting down on the cost.

Key words: corn oil, activated clay, decolorization, crystal nucleation, dewaxing

CLC Number:

TS224.6

ZHANG Xu, WANG Yuqi, ZHANG Lu, ZHANG Ruchun, YU Dianyu,, WANG Junguo, ZHAO Yan. Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology[J]. FOOD SCIENCE, 2017, 38(6): 248-252.

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Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology

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