Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/79409
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleDegumming of vegetable oil by microporous membranept_BR
dc.contributor.authorde Moura, JMLNpt_BR
dc.contributor.authorGoncalves, LAGpt_BR
dc.contributor.authorPetrus, JCCpt_BR
dc.contributor.authorViotto, LApt_BR
unicamp.author.emailjumanobrega@yahoo.com.brpt_BR
unicamp.authorUniv Estadual Campinas, Dept Food Technol, BR-13083970 Campinas, SP, Brazil Univ Fed Santa Catarina, Chem & Food Engn Dept, Florianopolis, SC, Brazilpt_BR
dc.subjectultrafiltrationpt_BR
dc.subjectnon-aqueous separationspt_BR
dc.subjectsoybean oilpt_BR
dc.subjectphospholipidspt_BR
dc.subject.wosUltrafiltrationpt_BR
dc.description.abstractDegumming of soybean oil was studied in this work using ultrafiltration membrane prepared from polyethersulphone (PES). Crude desolventized oils were used as well as oil/hexane miscella in a 1:3 proportion. Besides the phospholipids content in the crude and ultrafiltered oil, other parameters such as viscosity, color, free fatty acids (FFAs) and tocopherols content were also analyzed. As expected, the desolventized oil presented a lower permeate flux due to its greater viscosity compared to the oil/hexane miscella. The removal of up to 89% of phospholipids was reached when the miscella was ultrafiltered. Significant changes were observed in any of the studied parameters such as color and FFAs. The scanning electron microscopy (SEM) has been used to analyze the PES membrane, before and after contact with hexane for 72h at 50 degrees C. No morphological and functional modifications were observed. The process has shown itself as an alternative to the conventional degumming process used nowadays. (c) 2004 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofJournal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationJ. Food Eng.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2005pt_BR
dc.date.monthofcirculationOCTpt_BR
dc.identifier.citationJournal Of Food Engineering. Elsevier Sci Ltd, v. 70, n. 4, n. 473, n. 478, 2005.pt_BR
dc.language.isoenpt_BR
dc.description.volume70pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage473pt_BR
dc.description.lastpage478pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.eissn1873-5770pt_BR
dc.identifier.wosidWOS:000230102000001pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2004.08.042pt_BR
dc.date.available2014-11-15T22:30:33Z
dc.date.available2015-11-26T16:16:43Z-
dc.date.accessioned2014-11-15T22:30:33Z
dc.date.accessioned2015-11-26T16:16:43Z-
dc.description.provenanceMade available in DSpace on 2014-11-15T22:30:33Z (GMT). No. of bitstreams: 1 WOS000230102000001.pdf: 268983 bytes, checksum: fcfbebe906563773522e2ea89acae484 (MD5) Previous issue date: 2005en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:16:43Z (GMT). No. of bitstreams: 2 WOS000230102000001.pdf: 268983 bytes, checksum: fcfbebe906563773522e2ea89acae484 (MD5) WOS000230102000001.pdf.txt: 22055 bytes, checksum: 5fbdcefa22736339eb82fa1971eed99d (MD5) Previous issue date: 2005en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79409pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/79409
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79409-
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000230102000001.pdf262.68 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.