Optimization of edible oil quality through vacuum bleaching: An experimental design and analysis study
Department of Industrial and Manufacturing Engineering, Faculty of Engineering, National University of Science and Technology, P.O. Box AC 936, Ascot, Bulawayo +263, Zimbabwe.
Research Article
Open Access Research Journal of Science and Technology, 2025, 13(02), 068-078.
Article DOI: 10.53022/oarjst.2025.13.2.0051
Publication history:
Received on 31 January 2025; revised on 16 March 2025; accepted on 19 March 2025
Abstract:
A leading cooking oil producer in Zimbabwe encountered challenges in meeting quality specifications for edible oil, particularly due to high colour and free fatty acid levels. This prompted the exploration of vacuum bleaching, as the bleaching stage significantly impacts these parameters. Controlled experiments demonstrated that vacuum bleaching effectively reduces both colour intensity and free fatty acids, achieving optimal quality for soybean oil production while minimizing bleaching earth usage to no more than 12.5 kg. Predictive modelling with Minitab software guided the system's design, resulting in a highly efficient and reliable vacuum bleaching process that meets industry standards. It was concluded that the system performs more than adequately in lowering FFA and reducing colour to within specifications.
Keywords:
Vacuum-Bleaching; Edible oil quality; Free fatty acid level; Process modelling; Process optimization
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0