The effect of degumming by hydration on the purification of high acidity solvent extracted olive oil
The degumming result of the following factors was studied: the temperature of hydration, the percentage of water in oil and the contact time at the hydration temperature. The hydration at 95°C with 2% water for a contact time of 15 min resulted in maximum removal of phosphorus of the oil with minimu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1993-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1076 |