physical refining plants for vegetable oils in venezuela

Refining Vegetable Oils: Chemical and Physical Refining

1. Introduction Vegetable oils and fats are important constituents of foods and are essential components of our daily diet [1]. Vegetable oils are obtained by mechanical expelling or solvent extraction of oleaginous seeds (soybeans, rapeseed, sunflower, etc.) or oleaginous fruit like palm and olive [2].

Edible/vegetable oil refining is a step by step process. Refining removes phospholipids, pigments, off-flavors, free fatty acids and other impurities in the crude oil. The entire oil refining plant process comprises degumming/neutralization, bleaching, deodorization, and winterization.

Changes in α-, β-, γ- and δ-tocopherol contents of mostly

Abstract. In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached-deodorized (RBD) palm oil) was investigated.

Corrosion is a severe matter regarding the most of metal using industries such as the crude oil refining. The formation of the oxides, sulfides or hydroxides on the surface of metal due to the chemical reaction between metals and surrounding is the corrosion that highly depended on the corrosive properties of crude oil as well as the chemical composition of ferrous metals since it was expected

Physical Refining of Vegetable Oils

Physical refining of edible oils - Čmolík - 2000 - European

Side reactions, particularly isomerization of polyunsaturated fatty acids, should be minimized. The quality of physically refined oil is close to that of alkali refined oils, but losses of neutral oil are lower and the environment is less polluted. Among other methods of physical refining the application of selective membranes is promising.

As can be observed, alkali (or chemical) and physical refining are the standard processes used. The main difference between the processes is that alkali refining procedure includes caustic soda treatment to neutralise the oil while, following physical refining, free fatty acid are eliminated by distillation during deodorization.

Changes in α-, β-, γ- and δ-tocopherol | Semantic Scholar

In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached-deodorized (RBD) palm oil) was investigated.

The final quality of vegetable oils is largely determined by the deodorization process. From an organoleptic point of view, oils should be light in color with a bland taste and a good cold and/or oxidative stability. Today, however, more and more attention is paid to the real nutritional quality. Oils should contain low trans fatty acid levels, low polymeric triglycerides, and secondary