Effects of Refining Processes on the Physicochemical Properties of Some Selected Vegetable Oils

Onyema, C. T.; Ibe, KA

doi:10.9734/acsj/2016/23290

Cited by 6 publications

(7 citation statements)

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“…The unsaponifiable matter decreased from 1.13% to 0.84% for crude and refined cottonseed oil respectively and 0.86% to 0.43% for crude and refined soybean oil respectively after refining, because virtually all the refining processes lead to reduction in the unsaponifiable matter. Our results are in discordance with those obtained by Onyema and Ibe (2016) who found that the unsaponifiable matter in soybean oil increased after refining.…”

Section: Physicochemical Properties Of the Crude And Refined Oilscontrasting

confidence: 99%

“…These results are in agreement with those of Onyema and Ibe (2016) who noted that the saponification value decreased with the progression of the oils from crude to refined state. The decrease is understandable with the purification of the oil as the percentage free fatty acids and other fatty components with high molecular weight in the oil being reduced during refining (Chawla, 2003).…”

Section: Physicochemical Properties Of the Crude And Refined Oilssupporting

confidence: 93%

“…It has been reported that there is some decrease in the FFA content after the bleaching and degumming steps, while its major change is observed after the neutralization step, when they are saponified with sodium hydroxide and separated in soap stock . Deodorization is a vacuum-steam distillation at an elevated temperature during which, FFA and volatile odoriferous components can be eliminated in order to produce bland and odorless oil (Reza et al, 2009;Onyema and Ibe 2016). These values in this study are within the ranged specified for edible oils as given by FAO/WHO (2010).…”

Section: Physicochemical Properties Of the Crude And Refined Oilssupporting

confidence: 53%

See 2 more Smart Citations

Effect of Refining Process on the Quality Characteristics of Soybean and Cotton seed Oils

Mohdaly¹,

Seliem²,

EL-Hassan³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Physicochemical Properties Of the Crude And Refined Oilscontrasting

confidence: 99%

Section: Physicochemical Properties Of the Crude And Refined Oilssupporting

confidence: 93%

Section: Physicochemical Properties Of the Crude And Refined Oilssupporting

confidence: 53%

See 1 more Smart Citation

Effect of Refining Process on the Quality Characteristics of Soybean and Cotton seed Oils

Mohdaly¹,

Seliem²,

EL-Hassan³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The variations, however, may be due to unsaturation level, level of fatty acids and other accompanying substances. This finding suggest that refractive index measurements could be used in the initial identification of quality of oils and fats, but less important in the determination of the deterioration of oils and fats upon heating or during storage; this parameter is also used to determine the oil purity during quality control (Hoffman, ; Ngassapa et al , ; Onyema & Ibe, ). The range of refractive index obtained is in accordance with acceptable levels (CODEX‐STAN, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of processing conditions on some physical characteristics of vegetable oil expressed mechanically from Pentaclethra macrophylla Benth kernels: Response surface approach

Ogunlade

Aremu

2018

J Food Process Engineering

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The global increase in demand for vegetable oils due to their nutritional, pharmaceutical, and industrial importance necessitates investigation on exploitation of new oil bearing crops. This study was undertaken to determine the influence of processing conditions on physical properties of oil expressed mechanically from African oil bean kernels. Central composite rotatable design of response surface methodology (RSM) at 3-factors, 5-levels was adopted; independent variables considered were: moisture content (MC; 8, 10, 12, 14, and 16% dry basis), heating duration (HD; 5, 10, 15, 20, and 25 min), and heating temperature (HT; 50, 70, 90, 110, 130 C) while dependent variables (physical characteristics) include: oil impurities, density, kinematic viscosity, dynamic viscosity, specific gravity, refractive index, and color; all determined using standard methods. Optimum values were obtained using RSM. Optimum oil quality (0.044%m/m impurity, 0.92 kg/m 3 density, 43.86 mm 2 /s kinematic viscosity, 40.8 mPa s dynamic viscosity, 0.9 specific gravity, 1.469 refractive index, and 7.7 color units) was obtained at 8% db, 11.7 min HD, and 59.3 C HT. The quality of the expressed oil falls within permissible limits for edible oils and high nutritional importance. The processing conditions influenced the quality of the mechanically expressed African oil bean oil. Practical applicationsAfrican oil bean is an underutilized plant with potentials for meeting increasing global demand for vegetable oil for nutritional and industrial importance. The application/usage of oil is dependent on its quality attributes which is otherwise dependent on processing parameters like moisture content, heating duration, and heating temperature. These factors need to be controlled during oil expression processes to actually the optimum conditions that will yield good quality oil. The degree of influence of the parameters on oil quality is a useful data to vegetable oil processors, food, and agricultural engineers. The quality parameters of the oil were determined and compared with international standard parameters. Mathematical models were developed to predict the yield and quality attributes of expressed oil from African oil bean kernels at various processing conditions.

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“…Thus, the stability, shelf life of the oil and the quality of the oil have decreased due to the increase in PV value [14].…”

Section: The Effect Of the Length Of Time For Pumping Cpo From Reclaimed Tanks To Vct And The Effect Of Storage Time On Pv Levelsmentioning

confidence: 99%

Study of Crude Palm Oil (CPO) Handling and Storage Process in Palm Oil Mills in an Effort to Improve CPO Quality and Reduce the Risk of Contaminants Formation

2021

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Crude Palm Oil (CPO) is palm oil obtained from the extraction or compression process of oil palm fruit flesh and has not been purified. Palm oil is usually used for food, cosmetic industry, chemical industry, and animal feed industry. Increasingly open insight and increasing consumer awareness of the importance of food safety and quality assurance supported by technological developments and laboratory analysis methods, new types of contaminants in food products are also found. Currently, the Indonesian government is facing challenges regarding the issue of 3-monochloro-1,2-propanediol ester (3-MCPD Ester) and glycidyl ester (GE) in palm oil which can hamper Indonesia's palm oil trade in the future. The practice in the field affects the quality of CPO and the retrieval of low-quality CPO is mixed with high-quality CPO. And the length of time the process of pumping CPO from reclaimed tanks to VCT affects the quality of CPO. So this study aims to modify the pumping time and storage time of CPO from Reclaimed tanks to VCT by mixing samples from VCT (fresh CPO) and samples from Reclaimed tanks (lower quality CPO).

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Effects of Refining Processes on the Physicochemical Properties of Some Selected Vegetable Oils

Cited by 6 publications

References 0 publications

Effect of Refining Process on the Quality Characteristics of Soybean and Cotton seed Oils

Effect of Refining Process on the Quality Characteristics of Soybean and Cotton seed Oils

Influence of processing conditions on some physical characteristics of vegetable oil expressed mechanically from Pentaclethra macrophylla Benth kernels: Response surface approach

Study of Crude Palm Oil (CPO) Handling and Storage Process in Palm Oil Mills in an Effort to Improve CPO Quality and Reduce the Risk of Contaminants Formation

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