Ayçiçek Yağı Rafinasyonunda Ultrasonik Uygulamalar ile Ağartma Prosesinin İyileştirilme Potansiyelinin Belirlenmesi
Bu çalışmanın amacı, bitkisel yağların rafinasyon adımlarından birisi olan ağartma aşamasında non-termal ultrasonik uygulamaların kazanım potansiyellerinin ayçiçek yağının ağartılmasında uygulanabilirliğinin tespitidir. Ayrıca, ayçiçek yağında 100–87,5–75°C sıcaklık, % 100–80–60 ultrasonik güç işlem koşullarında uygulanan ultrasonik ağartma işleminin klasik ağartma işlemine göre varsa üstünlüklerinin tespiti amaçlanmıştır. Çalışmada belirlenen işlem koşullarında lovibond sarılık ve kırmızılık renk giderim değerleri 10 dakika boyunca 2 dakikada bir olacak şekilde belirlenmiş ve kıyaslamalar yapılmıştır. Çalışma sonucunda ayçiçek yağının kırmızılık renk değerinin düşük olmasından dolayı ağartma işleminde ultrasonik işlemin belirli bir katkısı olmadığı görülmüştür. Sarılık değerinde ise 100°C sıcaklık, % 100 ultrasonik güç uygulanması durumunda beklendiği gibi hızlı bir adsorbsiyon sağlanmış ve klasik ağartma işlemine göre zaten düşük olan işlem süresi daha da kısaltılabilmiştir. Diğer bitkisel yağlara göre düşük işlem koşulları gereken ayçiçek yağının ağartılmasında ultrasonik işlemin uygulanması endüstri tarafından maliyet analizi dikkate alınarak değerlendirilebilir.
Anahtar Kelimeler:
ağartma, bitkisel yağ, rafinasyon, ayçiçek yağı, lovibond
Determination of Improvement Potential of Bleaching Process by Ultrasonic Applications in Sunflower Oil Refining
The aim of this study is to investigate the feasibility of applying non-thermal ultrasonic treatments during the bleaching stage, one of the refining steps of vegetable oils, in the bleaching of sunflower oil. Furthermore, the study aims to identify potential advantages, if any, of the ultrasonic bleaching process applied under specific ultrasonic power and temperature conditions (100–87.5–75°C temperature and % 100–80–60 ultrasonic power) compared to the conventional bleaching process. In this study, Lovibond yellowness and redness color reduction values were determined at 2-minute intervals for a duration of 10 minutes under the specified process conditions, and comparisons were made. As a result of the study, it was observed that the ultrasonic treatment did not have a significant impact on the bleaching process of sunflower oil due to the low redness color value of the oil. However, for the yellowness value, rapid adsorption was achieved as expected when % 100 ultrasonic power was applied at 100°C, and the already short processing time compared to the conventional bleaching process was further reduced. The application of the ultrasonic process for the bleaching of sunflower oil, which requires lower process conditions compared to other vegetable oils, can be evaluated by the industry, taking into consideration cost analysis.
Keywords:
Bleaching, Vegetable Oil, Refining, Sunflower Oil, Lovibond,
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- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 2020
- Yayıncı: Muş Alparslan Üniversitesi