On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
Degumming is an oil refinement process in which the naturally occurring phospholipids in crude vegetable oils are removed. Enzymatic degumming results in higher oil yield and more cost-efficient processing compared to traditional degumming processes using only water or acid. Phospholipase C hydrolyses phospholipids into diglycerides and phosphate groups during degumming. The diglyceride content can therefore be considered a good indicator of the state of the enzymatic reaction. This study investigates the use of near-infrared (NIR) spectroscopy and chemometrics to monitor the degumming process by quantifying diglycerides in soybean oil in both off-line and on-line settings. Fifteen enzymatic degumming lab scale batches originating from a definitive screening design (with varying water, acid, and enzyme dosages) were investigated with the aim to develop a NIR spectroscopy prediction method. By applying tailored preprocessing and variable selection methods, the diglyceride content can be predicted with a root mean square error of prediction of 0.06% (w/w) for the off-line set-up and 0.07% (w/w) for the on-line set-up. The results show that the diglyceride content is a good indicator of the enzyme performance and that NIR spectroscopy is a suitable analytical technique for robust real-time diglyceride quantification.
Original language | English |
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Journal | Applied Spectroscopy |
Volume | 77 |
Issue number | 12 |
Pages (from-to) | 1325-1423 |
ISSN | 0003-7028 |
DOIs | |
Publication status | Published - 2023 |
Bibliographical note
Publisher Copyright:
© The Author(s) 2023.
- Near-infrared, NIR, oil degumming, on-line analysis, PAT, process analytical technology
Research areas
ID: 372805183