Optimisation of Decolourisation Conditions of Crude Shea (<i>Vitellaria paradoxa</i>Gaertner F) Butter: Black Type

• 作者: A. M. Mohagir C. F. Abi N. D. Bup R. C. Kapseu R. Kamga
• 来源期刊: 化学工程与科学期刊(英文)
• 学科: 医学
• 关键词: BLACK Shea BUTTER DECOLOURISATION Doehlert Experimental Matrix RSM Optimisation
• 年，卷（期）: 2015,（4）
• 页码范围: 515-525
• 页数: 11页
• 分类号: R73

摘要

In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).