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《Chinese Journal of Oil Crop Sciences》 2008-02
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Research on the refining technology of tea seed oil

CHEN Lin-jie1,MA Cheng-jin1,HUANG Qun1,MA Ming-you1,HUANG Chang-song2(1.Institute of Food Science,Jishou University,Jishou 416000,China;2.Science and Technology Bureau of Guzhang County,Hunan 416300,China)  
Research were carried out in technological processing,such as degumming,acid stripping,decolorization and deodorizing by using unrefined tea seed oil as raw material.Taking off acid with alkali liquor,the acid value had fallen to 0.146 mg/g from 3.553 mg/g.Using activated carbon to take off color,the maximal fading rate was up to 81.3%.And decolorizated oil were deodorized 70min at vacuum 500pa.With the above processing,the astringent and bitter taste of unrefined oil can be eliminated without causing other unpleasant taste.The refined oil was clear,transparent and light yellow in colour.
【Fund】: 湘西生物能源植物开发利用研究(州科字[2006]49号)
【CateGory Index】: TS224.6
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