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Cold temperature fractionation of olive oil.

Number: pap. n. 7.1

Author(s) : AMR A.

Summary

Virgin olive oil was fractionated by cooling at 10 and 6°C. Two olein and two stearin fractions were obtained in addition to the mother oil. Physical and chemical constants were determined on the different fractions as well as differential scanning calorimetry (DSC) analysis. The results showed that single -fractionated olein constituted 35% (W/W) of the mother oil, while the double-fractionated olein constituted 55%(W/W) of the single-fractionated olein. Neither of the samples was significantly (P<0.05) different from the others with respect to the DSC constants of transition enthalpy (?H), peak height or peak temperature. However, ?H values for the single and double olein fractions (53 and 51 J/g respectively) were lower than those of the single and double stearin fractions (63 and 56 J/g respectively). ?H of the single fractionated stearin and olein (53 and 63 J/g) were higher than their double fractioned counterparts (51 and 56 J/g).The fractionation process had no significant effect on the physical and chemical properties of the fractions obtained with the exception of the iodine number which was higher for the olein fractions.

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Pages: 6 p.

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Details

  • Original title: Cold temperature fractionation of olive oil.
  • Record ID : 30006154
  • Languages: English
  • Source: 4th Jordanian IIR International Conference on Refrigeration and Air Conditioning. Proceedings: Amman, Jordan, September 10-12, 2012.
  • Publication date: 2012/09/10

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