Using Nanotechnology in Bleaching Vegetable Oils | ||||
| Egyptian Journal of Chemistry | ||||
| Article 23, Volume 63, Issue 7, July 2020, Page 2699-2706 PDF (1.72 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2020.23625.2407 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Rania Almoselhy   1; Mounir M. Eid1; Susan M.M. Abd-Elmageed2; Rasha Youness3
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| 1Oils and Fats Technology Department - Food Technology Research Institute - Agricultural Research Center - EGYPT | ||||
| 2Oils and Fats Technology Department - Food Technology Research Institute - Agricultural Research Center - Egypt | ||||
| 3spectra division, Physics | ||||
| Abstract | ||||
| The present study aimed to investigate the efficiency of nanotechnology in bleaching three important used Egyptian oils (soybean, corn and sunflower). The raw bleaching earth powder was milled for 10 h in a planetary ball mill. X-ray diffraction analysis (XRD) and transmission electron microscopy (TEM) were used to investigate morphology, crystallite size, lattice strain and particle size of as-received and milled powders. The mechanical alloying process succeeded to obtain nano-sized bleaching earth powders after 10 h of milling and the morphology appeared rod with 46.6 nm in length and 4.46 nm in diameter. The milled nano-sized bleaching powder was used in bleaching of oils under study. Comparing color indices, peroxide values and spectral absorbencies at 232, 270 nm for the resulted bleached oils with the unbleached and control ones bleached with raw bleaching earth, it was concluded the high bleaching efficiency of nano-sized bleaching earth in reducing color indices, peroxide values and spectral absorbencies at 232, 270 nm. | ||||
| Keywords | ||||
| Nanotechnology; Bleaching earth; vegetable oils; Bleaching efficiency | ||||
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