Iranian Journal of Chemical Engineering (IJChE)

Abstract The chemical interesterification (CIE) process is a promising approach to modifying and improving oils and fat structure. In this study, CIE of fully hydrogenated soybean oil (FHSO) and sunflower oil (SFO) was performed. Different initial blends with various mass ratios of 20-45% FHSO (coded as S1, S2, S3, and S4) were converted to interesterified samples (Si-1, Si-2, Si-3, and Si-4, peer-to-peer). The interesterified samples (60% content) were used in different margarine formulas with 40% palmolein PO (M1, M2, M3, M4), and margarines enriched with beta-carotene, to compensate for the reduction of carotene during the oil decolorization process during refining. Esterification caused a significant decrease in the solid fat content (SFC) of initial fat blends and fatty acid profile analysis confirmed just less than 0.17-0.3% of trans fatty acid content (According to the definition of zero trans less than 0.5 g/12 g serving). Differential scanning calorimetry (DSC) measurement indicated that the interesterified samples possess lower melting points while showing binary or ternary crystallization peaks. The Polarized light microscopy (PLM) confirmed the presence of fine, desirable β´spherulite crystals, which are effective in creating the proper texture in margarine. Formulated margarines were evaluated and compared with one type of commercial margarine (as a control sample). According to the texture profile analysis (TPA) and organoleptic results, the M3 formula was chosen as the best formulation for margarine preparation (using Si-3 blending with the 35: 65 ratios of FHSO to SFO).

Abstract In the present study, Choline hydroxide (ChOH) as an ionic liquid catalyst was used for transesterification of soybean oil into biodiesel in a microchannel reactor. The effects of three variables i.e. reaction temperature, catalyst dosage and total flow rate on fatty acid methyl ester (FAME) content (wt. %) were optimized using Box–Behnken experimental design. In order to predict the FAME content a quadratic polynomial model was obtained. The optimal conditions from the model were reaction temperature of 53.53 °C, catalyst dosage of 2.6 wt. % and total flow rate of 11.82 mL/min. At these conditions, the predicted FAME content was 96.45 wt.% and the experimental FAME content was obtained 97.6 wt. %. The proximity of the experimental results and predicted values showed that the regression model issignificant. Using the ionic liquid catalyst in the studied microreactor for transesterification leads to diminish the reaction time to the order of seconds compared to conventional batch systems. In addition, the reusability of ChOH catalyst was investigated. The results revealed that the catalyst had perfect utility after several runs without much loss in the activity.

Abstract e"> In order to study the effective factors on the quality and quantity of lecithin extracted from soybean oil and the residual amount of phosphatids in degummed oil, this study was arranged. Crude oil recovered from soybean which had been processed by conventional solvent extraction and reached a phosphorus content of 454 ppm was used for this purpose. Treatments were carried out under different concentrations of phosphoric acid (zero, 0.05, 0.1, 0.2, 0.5, 2) and different percents of water ( 0.5, 1, 2, 5, 3, 4) at different temperatures (25, 50, 60, 75, 90 °C) and with different stirring times (5,10, 20, 40, 60 min). The highest phosphatid recovery was obtained with 3 %(v/v) water at 75 °C with a stirring time of 20 minutes. Adding phosphoric acid decreased the phosphatid residue in the degummed oil, but the quality of lecithin was reduced. However, the addition of phosphoric acid lower than 0.05 %(v /v) at 60 °C resulted in the same recovery efficiency with no major effect on the quality of lecithin.