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dc.contributor.authorŁaska-Zieja, Barbara
dc.contributor.authorMarcinkowski, Damian
dc.contributor.authorGolimowski, Wojciech
dc.contributor.authorNiedbała, Gniewko
dc.contributor.authorWojciechowska, Ewelina
dc.date.accessioned2021-02-08T15:49:56Z
dc.date.available2021-02-08T15:49:56Z
dc.date.created2020-05-29T11:18:09Z
dc.date.issued2020-05-08
dc.identifier.citationFoods. 2020, 9 (5), .en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/2726696
dc.description.abstractRapeseed oils are a valuable component of the diet. Mostly, there are refined oils deprived of valuable nutrients in the market, hence in recent times cold-pressed and unrefined oils have been available and popular among consumers. However, the low yield of this oil makes this product expensive. The aim of the study was to analyse the effectiveness of phosphorus reduction in crude oils, cold- and hot-pressed in the low-temperature bleaching process. Eight market-available bleaching earths was compared. The effectiveness of 90% was found with 2% (m/m) of Kerolite with hydrated magnesium silicate. An increase in the share of earths to 4% (m/m) resulted in the effectiveness of phosphorus reduction >90% in seven out of eight analysed cases. Bentonite activated with acid with the lowest MgO content was characterised by low efficiency <64%. The research shows that the effectiveness of phosphorus reduction was significantly affected by the composition of earths applied in the bleaching process at ambient temperature. The results of research confirm the high effectiveness of the process as it is not necessary to heat up the oil before the bleaching process. This method is recommended for existing and new industrial plant for two-stage rapeseed oil pressing.en_US
dc.language.isoengen_US
dc.publisherMDPI, Basel, Switzerlanden_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleLow-cost investment with high quality performance. Bleaching earths for phosphorus reduction in the low-temperature bleaching process of rapeseed oilen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2020 by the authorsen_US
dc.source.pagenumber9en_US
dc.source.volume9en_US
dc.source.journalFoodsen_US
dc.source.issue5en_US
dc.identifier.doi10.3390/foods9050603
dc.identifier.cristin1813187
dc.source.articlenumber603en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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