Optimization of Processing Parameters to Achieve Superior Quality and Maximum Recovery of Canola Oil

Abstract

Aim of the present study was to improve the efficiency of processing to achieve a superior quality of canola oil with better recovery. Three sets of canola oil containing crude, neutralized, bleached, deodorized oils and deodorizer distillates (DD) were collected from edible oil processing industries. Important physicochemical properties of the oil were evaluated in all three sets including unsaponifiable matter, phosphorus content and soap content. The industrial processing of set I and II was found to be satisfactory as compared to set III. Therefore, set III was selected for the optimization of different processing parameters during each stage of processing. For neutralization, bleaching and deodorization different parameters were optimized to achieve a better quality of the finished product, good recovery and control of the processing cost. After optimization, physicochemical characteristics of neutralized, bleached, deodorized oil and its DD were evaluated. Also, the loss and recovery of neutral oil were calculated in each processing stage. The results of the present study showed that a slight variation of processing parameters leads to a great impact on the quality and recovery of the canola oil. High contents of free fatty acids (FFA) in DD indicated that it could be used as a potential source of biodiesel production.