Depigmentation of olive oil by Ultrafiltration
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The objectives of this study are the total or partial removal of green pigments from olive oil, mainly chlorophyll and carotenoids, using a physical technique called ultrafiltration (UF) equipped with a mineral ceramic membrane. Three factors were chosen for the study, namely alcohol volume, alumina quantity and temperature inside the UF unit, and these were optimized. Using the experimental design as a statistical tool to build an adequate mathematical model explaining the experimental phenomenon, the results show that chlorophyll is reduced by 66% with an alcohol volume of 125ml and an alumi...
The objectives of this study are the total or partial removal of green pigments from olive oil, mainly chlorophyll and carotenoids, using a physical technique called ultrafiltration (UF) equipped with a mineral ceramic membrane. Three factors were chosen for the study, namely alcohol volume, alumina quantity and temperature inside the UF unit, and these were optimized. Using the experimental design as a statistical tool to build an adequate mathematical model explaining the experimental phenomenon, the results show that chlorophyll is reduced by 66% with an alcohol volume of 125ml and an alumina mass of 85gr. Carotenoid removal reached 70% under the extreme conditions of alcohol and alumina.
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