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Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES   Fall 2003 , Volume 9 , Number 3; Page(s) 55 To 68.
 
Paper: 

THE EFFECT OF REFINING OPERATIONS ON THE QUALITATIVE PROPERTIES OF SOYABEAN OIL

 
 
Author(s):  GHAVAMI M., GHARACHOURLOU M., MAHASTI P.
 
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Abstract: 

Soyabean oil is the most important vegetable oil in terms of word production and consumption. The effects of refining operations on the qualitative properties of soyabean oil have been investigated. Two separate laboratory scale refining procedures have been employed consisting of water degumming of water degumming, neutralization, bleaching; using natural earth and deodorisation. Phosphoric acid pretreatment and use of acid activated earth were included in the second method of refining. Free fatty acids, peroxides, phospholipids, induction periods, colour, metals; copper and iron, nonsaponifiable matters and tocopherols have been reduced. It was concluded that the use of acid activated earth; fulmont AA and phosphoric acid pretreatment were important to reduce, copper, iron, colour and phospholipids. Small variations in the fatty acid composition of both crude and refined soyabean oil have been noticed which might be due to the slight oxidation of linolenic acid during the course of refining.

 
Keyword(s): SOYBEAN OIL, REFINING, FATTY ACID COMPOSITION, NONSAPONIFIABLE MATTER
 
References: 
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