TITLE:
Optimisation of Decolourisation Conditions of Crude Shea (Vitellaria paradoxa Gaertner F) Butter: Black Type
AUTHORS:
A. M. Mohagir, N. D. Bup, C. F. Abi, R. Kamga, R. C. Kapseu
KEYWORDS:
Black Shea Butter, Decolourisation, Doehlert Experimental Matrix, RSM, Optimisation
JOURNAL NAME:
Advances in Chemical Engineering and Science,
Vol.5 No.4,
October
23,
2015
ABSTRACT: In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).