DEVELOPMENT OF TECHNOLOGY FOR TWO-STAGE REFINING PURIFICATION OF VEGETABLE OILS WITH STEP-BY-STEP IN-TRODUCTION OF BENTONITE CLAY AND ACTIVATED CARBON

FWHVTL

Authors

  • Анастасия Викторовна Терёхина ФГБОУ ВО "Воронежский государственный университет инженерных технологий"
  • Vitaliy Vasilenko
  • Alexander N. Ostrikov
  • Maxim V. Kopylov

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2023.04.011

Keywords:

refining, purification, vegetable oils, adsorbents

Abstract

The process of vegetable oils combined refining, which makes it possible to remove coloring and odorizing substances from vegetable oils, due to a two-stage recirculation purification with the gradual introduction of adsorbents: bentonite clay from the Maidan-Bentonite deposit located in the Kantemirovskiy district of the Voronezh region, and activated carbon (coke nut), was studied. It has been established that the activity of bentonites is significantly higher than the activity of diatomite after drying and grinding in a disintegrator. The porous structures of bentonite and carbon were studied using a scanning electron microscope. The influence of the granulometric composition of adsorbents, characterized by the dispersion degree, on its oil absorption and filtration characteristics is determined. It was found that the treatment of vegetable oil with bentonite clay and carbon makes it possible to bleach vegetable oil to a clarity level higher than that of industrial oil, while the oil completely lacked any odor. An instrumental assessment of the smell of refined oil samples on the MAG-8 odor analyzer with the “electronic nose” methodology revealed the maximum removal of volatile compounds by a sorbent consisting of 0.5% bentonite and 0.5% carbon to the total oil mass.

References

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Published

2023-12-29

How to Cite

Терёхина, А. В., Vasilenko В., Ostrikov А. Н., & Kopylov М. В. (2023). DEVELOPMENT OF TECHNOLOGY FOR TWO-STAGE REFINING PURIFICATION OF VEGETABLE OILS WITH STEP-BY-STEP IN-TRODUCTION OF BENTONITE CLAY AND ACTIVATED CARBON: FWHVTL. Polzunovskiy VESTNIK, (4), 85–93. https://doi.org/10.25712/ASTU.2072-8921.2023.04.011

Issue

Section

SECTION 1. FOOD TECHNOLOGY

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