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Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
Corresponding Author(s) : Gizem Çagla Dülger
Asian Journal of Chemistry,
Vol. 26 No. 12 (2014): Vol 26 Issue 12
Abstract
In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay from Thrace region. Moreover, the acid active clays were used in bleaching of crude sunflower oil. Before and after the bleaching process, absorbance values of sunflower oil had been noted and with the help of the information the bleaching efficiency of the absorbents was calculated and compared with commercial clay. In the process of bleaching crude sunflower oil with the activated clays and the commercial clay, adsorbent concentration, the heat treatment, the time's effects on bleaching efficiency were analyzed. Optimum adsorbent concentration, temperature and time are found as 1 %, 80 ºC, 20 min, respectively. For the bleaching process which contained acid activated clay and commercial bleaching earths, adsorption kinetics, thermodynamics and isotherms were analyzed. To sum up, in the chosen time and the concentration, it has been found out that clay activated with H2SO4 and HCl has better values than commercial clay.
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- A.S. Gümüskesen and F. Yemisçioglu, Bitkisel Yag Teknolojisi, Asya Tip Press, Izmir, Turkey, p. 224 (2004).
- P.J. Wan, Introduction to Fats and Oil Technology, AOCS Press, Champaign, Illinois, USA, p. 330 (1991).
- E. Srasra, F. Bergaya, H. Van Damme and N.K. Ariguib, Appl. Clay Sci., 4, 411 (1989); doi:10.1016/0169-1317(89)90019-7.
- E. Sabah and M.S. Çelik, J. Am. Oil Chem. Soc., 82, 911 (2005); doi:10.1007/s11746-005-1164-4.
- S.C. Kheok and E.E. Lim, J. Am. Oil Chem. Soc., 59, 129 (1982); doi:10.1007/BF02662259.
- Y. Liu, J. Huang and X. Wang, J. Am. Oil Chem. Soc., 85, 979 (2008); doi:10.1007/s11746-008-1278-y.
- Y. Bayrak, J. Am. Oil Chem. Soc., 80, 1143 (2003); doi:10.1007/s11746-003-0833-7.
- J. Huang, Y. Liu, Y. Liu and X. Wang, J. Am. Oil Chem. Soc., 84, 687 (2007); doi:10.1007/s11746-007-1094-9.
- G. Hoffmann, The Chemistry and Technology of Edible Oil and Fat and Their Fat Product, Academic Press, London, p. 416 (1989).
- H.B.W. Patterson, Bleaching and Purifying Fats and Oils Theory and Practice, AOCS Press, Champaign, Illinois, USA, p. 242 (1992).
- M.O. Çaglayan and B. Otman, J. Food Process Eng., 34, 1381 (2011); doi:10.1111/j.1745-4530.2009.00423.x.
- M.O. Çaglayan, S. Kafa and N. Yigit, J. Am. Oil Chem. Soc., 82, 599 (2005); doi:10.1007/s11746-005-1115-0.
- P. Kumar, R.V. Jasra and T.S.G. Bhat, Ind. Eng. Chem. Res., 34, 1440 (1995); doi:10.1021/ie00043a053.
- J.P. Nguetnkam, R. Kamga, F. Villieras, G.E. Ekodeck and J. Yvon, Clay Sci., 39, 113 (2008); doi:10.1016/j.clay.2007.05.002.
- M. Ugurlu and İ. Kula, Int. J. Food Sci. Technol., 42, 359 (2007); doi:10.1111/j.1365-2621.2006.01323.x.
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- H. Topallar, Turk. J. Chem., 22, 143 (1998).
References
A.S. Gümüskesen and F. Yemisçioglu, Bitkisel Yag Teknolojisi, Asya Tip Press, Izmir, Turkey, p. 224 (2004).
P.J. Wan, Introduction to Fats and Oil Technology, AOCS Press, Champaign, Illinois, USA, p. 330 (1991).
E. Srasra, F. Bergaya, H. Van Damme and N.K. Ariguib, Appl. Clay Sci., 4, 411 (1989); doi:10.1016/0169-1317(89)90019-7.
E. Sabah and M.S. Çelik, J. Am. Oil Chem. Soc., 82, 911 (2005); doi:10.1007/s11746-005-1164-4.
S.C. Kheok and E.E. Lim, J. Am. Oil Chem. Soc., 59, 129 (1982); doi:10.1007/BF02662259.
Y. Liu, J. Huang and X. Wang, J. Am. Oil Chem. Soc., 85, 979 (2008); doi:10.1007/s11746-008-1278-y.
Y. Bayrak, J. Am. Oil Chem. Soc., 80, 1143 (2003); doi:10.1007/s11746-003-0833-7.
J. Huang, Y. Liu, Y. Liu and X. Wang, J. Am. Oil Chem. Soc., 84, 687 (2007); doi:10.1007/s11746-007-1094-9.
G. Hoffmann, The Chemistry and Technology of Edible Oil and Fat and Their Fat Product, Academic Press, London, p. 416 (1989).
H.B.W. Patterson, Bleaching and Purifying Fats and Oils Theory and Practice, AOCS Press, Champaign, Illinois, USA, p. 242 (1992).
M.O. Çaglayan and B. Otman, J. Food Process Eng., 34, 1381 (2011); doi:10.1111/j.1745-4530.2009.00423.x.
M.O. Çaglayan, S. Kafa and N. Yigit, J. Am. Oil Chem. Soc., 82, 599 (2005); doi:10.1007/s11746-005-1115-0.
P. Kumar, R.V. Jasra and T.S.G. Bhat, Ind. Eng. Chem. Res., 34, 1440 (1995); doi:10.1021/ie00043a053.
J.P. Nguetnkam, R. Kamga, F. Villieras, G.E. Ekodeck and J. Yvon, Clay Sci., 39, 113 (2008); doi:10.1016/j.clay.2007.05.002.
M. Ugurlu and İ. Kula, Int. J. Food Sci. Technol., 42, 359 (2007); doi:10.1111/j.1365-2621.2006.01323.x.
G. Kaynak, M. Ersoz and H. Kara, J. Colloid. Interf. Sci., 280, 131 (2004); doi:10.1016/j.jcis.2004.07.022.
H. Topallar, Turk. J. Chem., 22, 143 (1998).