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Optica Publishing Group
  • Applied Spectroscopy
  • Vol. 77,
  • Issue 12,
  • pp. 1333-1343
  • (2023)

On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy

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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.

© 2023 The Author(s)

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Supplementary Material (1)

Supplement 1       sj-docx-1-asp-10.1177_00037028231203015 - Supplemental material for On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy

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