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Electrolyte degumming of crude vegetable oil
A thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY. 2012
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| Format: | Thesis |
| Language: | English |
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2015
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| _version_ | 1867613135705210880 |
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| access_status_str | Open Access |
| author | Nsiah, Adams |
| author_browse | Nsiah, Adams |
| author_facet | Nsiah, Adams |
| author_sort | Nsiah, Adams |
| collection | Thesis |
| description | A thesis submitted to the Department of Food Science and Technology,
Kwame Nkrumah University of Science and Technology
in partial fulfillment of the requirements for the degree
of
MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY. 2012 |
| format | Thesis |
| id | oai:ir.knust.edu.gh:123456789/7599 |
| institution | KNUST (Ghana) |
| language | English |
| last_indexed | 2026-06-10T12:31:19.760Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| publishDate | 2015 |
| publishDateRange | 2015 |
| publishDateSort | 2015 |
| record_format | dspace |
| source_str | KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| spelling | oai:ir.knust.edu.gh:123456789/7599 Electrolyte degumming of crude vegetable oil Nsiah, Adams A thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY. 2012 Electrolyte degumming is an emerging procedure which employs the use of electrolytes in the removal of phospholipids present in crude vegetable oil. In this research, Crude soya bean oil (CSBO) was degummed using six factors; electrolyte concentration (0.5-3.0 % w/v), electrolyte-oil ratio (1-5 % v/v), temperature of medium (50 -80 oC), reaction time (30-60 min), agitation speed (150-300 rpm) and the electrolyte combination (KCl-CaCl2; NaCl-MgCl2). Response surface methodology was used to randomize the factors involved in the process, analyze the responses obtained,predict the best-fit regression model and optimize the degumming experiment. A reduced quartic model was obtained as the best model with p<0.05 and lack of fit of 0.88. Statistical analysis revealed linear, quadratic, cubic and quartic interactional effects respectively. Based on the model, the optimum condition was evaluated using sodium and magnesium chloride mixture at a concentration of 2.4 % w/v and electrolyte-oil ratio of 4 % v/v. The condition which was maintained at 67 oC, agitated at 235 rpm for 37 min produced a degummed soya oil of 4 ppm. KNUST 2015-08-24T10:46:44Z 2023-04-19T17:50:25Z 2015-08-24T10:46:44Z 2023-04-19T17:50:25Z 2012-07-24 Thesis https://ir.knust.edu.gh/handle/123456789/7599 en application/pdf |
| spellingShingle | Nsiah, Adams Electrolyte degumming of crude vegetable oil |
| title | Electrolyte degumming of crude vegetable oil |
| title_full | Electrolyte degumming of crude vegetable oil |
| title_fullStr | Electrolyte degumming of crude vegetable oil |
| title_full_unstemmed | Electrolyte degumming of crude vegetable oil |
| title_short | Electrolyte degumming of crude vegetable oil |
| title_sort | electrolyte degumming of crude vegetable oil |
| url | https://ir.knust.edu.gh/handle/123456789/7599 |
| work_keys_str_mv | AT nsiahadams electrolytedegummingofcrudevegetableoil |