Onur ÖZDİKİCİERLER, Ayşegül SÖNMEZ ERMEK, Aytaç Saygın GÜMÜŞKESEN, Fahri YEMİŞÇİOĞLU

BİTKİSEL YAĞ RAFİNASYON ARTIKLARININ DEĞERLENDİRİLMESİ

Bitkisel kaynaklı ham yağların rafinasyonu; kimyasal rafinasyon ve fiziksel rafinasyon olmak üzere iki yöntemle gerçekleştirilmektedir. Rafinasyon işlemleri sırasında oluşan ve yan ürün olarak değerlendirilebilen atıklar; degumming işleminde yağdan uzaklaştırılan fosfolipidler (lesitin üretimi), nötralizasyon işlemi sırasında sabunlaşma reaksiyonu sonucu oluşan sabun (sabun, asit yağı üretimi), renk açma işlemi sırasında kullanılan ağartma toprağı (adsorbe edilen yağın ve doğal renk maddelerinin geri kazanılması) ve deodorizasyon işlemi sırasında oluşan destilat (sterol, tokoferol, skualen, yağ asitleri üretimi) olmak üzere dört grup altında özetlenebilir. Bu derlemede; yapışkan maddelerden lesitinin saşaştırılması, sabundan yağ asidi üretimi, ağartma toprağından yağın geri kazanılması, deodorizasyon destilatından yağ asitleri, skualen, sterol ve tokoferolün elde edilmesinde kullanılan yöntemler detaylı olarak ele alınarak incelenmiştir.

RE-ENGINEERING of EDIBLE OIL REFINING WASTES

Edible oils can be refined by chemical and physical methods. Chemical refining consists of four steps: degumming, neutralization, bleaching and deodorization. Physical refining consists of three steps; degumming, bleaching, and simultaneous deacidification / deodorization step by using steam distillation. During refining process four groups of by-products are produced: phospholipids (Lecithin) during degumming; soapstock during neutralization; bleached earth/absorbed oil during bleaching and deodorizer distillate (sterol, tocopherol, squalene, fatty acids) during deodorization. In this study, purification of lecithin, production of acid oil from soapstock, recovery of oil from spent bleaching earth, and finally, separation and purification of fatty acids, squalene, sterol, and tocopherol from the deodorization distillate are discussed.

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