Influence of oil conditioning on the permeate flux and cake properties during microfiltration of lampante olive oil

Autor: Abdellatif Hafidi, Hamid Ajana, Daniel Pioch, Marie‐Laure Teyssier
Rok vydání: 2004
Předmět:
Zdroj: European Journal of Lipid Science and Technology. 106:152-159
ISSN: 1438-9312
1438-7697
Popis: This work studies the deacidification of lampante virgin olive oil (acidity ranging from 2.15-4.65%) by microfiltration through alumina membrane. The effects of (i) the amount of absorbed water during the neutralization of the free fatty acids with various NaOH concentrations, and (ii) the acid pre-treatment with phosphoric acid on permeate fluxes during microfiltration were studied. Physical properties of the cake (specific resistance and compressibility) were also investigated. The soap molecules are known to self assemble and form multilamellar vesicles with hundreds of bilayers entrapping water molecules between the polar groups. Swelling and deformability of such structures must be influenced by the amount of solubilized water. Our results show for all tested oils that a dilute NaOH solution (20%) allows the highest flux through the membrane, i.e. about 3-fold the flux resulting from 40%-NaOH treatment. The improvement of the initial fluxes reached approximately 300% in comparison with those obtained with more concentrated NaOH solutions, whereas the use of a more diluted solution (10% NaOH) caused a loss of separation efficiency. The addition of 0.1% (wt/wt) of phosphoric acid prior to neutralization results in further flux improvement especially at the beginning of filtration. The initial fluxes doubled when passing from 0-0.05% H 3 PO 4 and then, in case of 20% NaOH to 0.1%. The average cake-specific resistance was the highest in the case of neutralization with 30% NaOH and the lowest when coupling 0.1% H 3 PO 4 pre-treatment with 20% NaOH neutralization. In the latter case the cake showed a highly compressible behavior.
Databáze: OpenAIRE
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