介质阻挡放电
化学
催化作用
等离子体
酯交换脂肪
食品科学
有机化学
电极
量子力学
物理
物理化学
酶
脂肪酶
作者
Kunlanan Puprasit,Doonyapong Wongsawaeng,Kanokwan Ngaosuwan,Worapon Kiatkittipong,Suttichai Assabumrungrat
标识
DOI:10.1016/j.ifset.2020.102511
摘要
A novel technique for palm oil hydrogenation with very low trans-fatty acid formation using non-thermal dielectric barrier discharge (DBD) plasma with parallel-plate configuration has been successfully demonstrated. This green technique does not require catalyst and is highly environmental-friendly. With 15% H2: 85% He mixed carrier gas concentration ratio and initial 31 °C (rising to 50 °C due to plasma), after 4 h of plasma hydrogenation, iodine value (IV) was reduced from 60.89 to 48.39 and detected trans-fat was 1.44%. This represents trans-fat generation rate of only 0.07% per % decrease in IV, which is about 6.12 times lower than a conventional method relying on high temperature, high pressure and catalyst. About 8 h was required to produce margarine with texture closest to commercial margarines. Acid value (AV) reduced from 0.47 to 0.27%, or 43% reduction, after 12–20 h of treatment, significantly indicating that plasma hydrogenation can also help extend shelf life of oil or margarine. Large portion of DBD plasma hydrogenated palm oil can, thus, be mixed with palm olein and interesterified palm oil to produce margarine with overall trans-fatty acid content no higher than regulatory requirement. Continuous production scheme was presented. This novel plasma hydrogenation technique offers promising possibility for commercial utilization by edible oils industry.
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