naa a22 4500 510726968 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0743-z doi (NATIONALLICENCE)springer-10.1007/s11947-011-0743-z Deacidification of Coconut Oil by Membrane Filtration [Elektronische Daten] [Yalagala Rao, Ramasamy Ravi, Sakina Khatoon] Ultrafiltration (UF) of coconut oil was carried out using a Millipore membrane cell at different pressures (0.1-0.4MPa) and with different molecular weight cutoff membranes, that is,YM-1 (1kDa), YM-3 (3kDa), YM-10 (10kDa), YM-30 (30kDa), and PLTK-30 (30kDa). Reduction of free fatty acids (FFAs) was 93.6%, 92.7%, 83.5%, 82.6%, and 81.6% with ethanol, methanol, acetone, n-propanol, and isopropyl alcohol, respectively, in three-stage filtration. The effects of temperature and applied pressure on the permeate flux and oil rejection were also studied with membranes using multistage filtration. As pressure increased from 0.1 to 0.4MPa, the permeate flux and oil rejection increased linearly. A significant reduction of FFA was observed, which is in proportional with the amount of solvent in the feed used. The oil loss was less at lower temperature (25°C) and pressure (0.2MPa). Using PLTK 30 membrane with three-stage filtration, reduction of FFA was achieved up to 93% and 94% with methanol and ethanol solvents, respectively. Springer Science+Business Media, LLC, 2011 Coconut oil nationallicence FFA nationallicence Flux nationallicence Hydrophilic cellulosic membranes nationallicence Ultrafiltration nationallicence Rao Yalagala Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, Karnataka, India aut Ravi Ramasamy Department of Sensory Science, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), Mysore, Karnataka, India aut Khatoon Sakina Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, Karnataka, India aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 498-508 1935-5130 6:2<498 2013 6 11947 https://doi.org/10.1007/s11947-011-0743-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0743-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rao Yalagala Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Ravi Ramasamy Department of Sensory Science, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Khatoon Sakina Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CFTRI), Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, Karnataka, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 498-508 1935-5130 6:2<498 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer