Depigmentation of olive oil by Ultrafiltration - Mustapha, Ouadah
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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…mehr

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Produktbeschreibung
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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O nosso trabalho baseia-se na protecção do ambiente contra os efluentes dos lagares de azeite, que são nocivos para o homem e para os animais e, sobretudo, para as plantas que entram em contacto directo com a água poluída.