| M Prabhaharan1* and SK Rakshit2
1Agricultural Engineering, Faculty of Agriculture, University of Jaffna
2Professor, Food Engineering Division, School of SERD, AIT, Thailand
Abstrsact
High phosphatide containing oils like soybean oil, have two types of phosphatide (gum) namely, the hydratable and non-hydratable. Simple water degumming will not remove non-hydratable gums. Water degumming alone is not satisfactorily to reduce the gum content below 10ppm to enable the physical refining. Therefore enzymatic process is used together with water degumming. The enzymatic degumming process was employed to reduce the level of phosphatide (P) less than 10ppm in 10h of duration without mixing. A combined degumming process a normal mixing speedup the reduction of the gum level to less than 10ppm in 7h of mixing duration, while a combined degumming process exhibiting a normal mixing followed by initial emulsification (15min) speedup the reduction of the gum level to less than 10ppm in 6h of mixing duration. On the other hand initial emulsification (15min) with normal mixing (2000rpm) at 2ml enzyme level gave the same result 5h. Gum level of the water degummed oil (150ppm to 180ppm), which was used as a starting material for the two-step process was efficiently reduced to less than 10ppm within 4h. Initial emulsification (15min) with normal mixing (1000rpm), 1ml enzyme level the water degummed oil gave the phosphatide (P) less than 10ppm 3h. This condition is thus most preferable. Among these process the initial emulsification with normal mixing was given better result than the normal mixing, and two step process were faster than the process of combined.
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