Deacidification of Crude Hazelnut Oil Using Molecular Distillation – Multiobjective Optimization for Free Fatty Acids and Tocopherol
Author:
Affiliation:
1. Department of Food Engineering, Golbasi/06830Ankara UniversityAnkaraTurkey
2. Department of Food Engineering, Campus of Uluyazi/18010Cankiri Karatekin UniversityCankiriTurkey
Funder
Scientific and Technical Research Council of Turkey
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700369
Reference10 articles.
1. Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food
2. Optimization of deacidification of low-calorie cocoa butter by molecular distillation
3. Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation
4. Optimization of Molecular Distillation for Recovery of Tocopherol from Rapeseed Oil Deodorizer Distillate Using Response Surface and Artificial Neural Network Models
5. Free fatty acid separation from vegetable oil deodorizer distillate using molecular distillation process
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