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Refining of Soya Bean Oil

Refining of Soya Bean Oil

Project / Seminar Material
Reference ID: PS-3257-TM

DEDICATION

This research work titled "Refining of Soya Bean Oil" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Chemical Engineering, Book Authors and Profound Scholars of existing/related research material for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.

Refining of Soya Bean Oil

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • 1.1 Introduction
  • 1.2 Background of the study
  • 1.3 Statement of the problem
  • 1.4 Objectives of the study
  • 1.5 Scope of the study

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Historical Background of Soyabeans
  • 2.1.1 Composition of Soyabean
  • 2.1.2 Soya Chemistry
  • 2.2. Food Beans and Oil Beans
  • 2.2.1 Health and soya Foods
  • 2.3. Composition of Soyabean Oil
  • 2.3.1 Triglyceric Structure
  • 2.3.2 Physical Properties of Soyabean Oil
  • 2.4. Recovery of Oil from Soyabean
  • 2.4.1 Storage and Preparation of Beans
  • 2.4.2 Solvent Extraction
  • 2.4.3 Oil Storage
  • 2.5. Edible Oil Processing
  • 2.5.1 Basic Processing Operations and Principle Edible Oil Product
  • 2.5.2 Oil Degumming and Soyabean Lecithin
  • 2.6. Refining of Soyabean Oil
  • 2.6.1 Chemical (Caustic) Refining
  • 2.6.2 Physical (Steam) Refining
  • 2.7. Bleaching
  • 2.7.1 Bleaching Process
  • 2.7.2 Types of Adsorbents Used
  • 2.8. Deodourization
  • 2.8.1 Deodourization of Soyabean Oil
  • 2.8.2 Effect of Deodourization on Oil Quality
  • 2.9. Evaluation of Finished Oil Quality
  • 2.9.1 Storage and Handling

CHAPTER THREE

  • 3.0 Materials and Methods
  • 3.1 Materials Used
  • 3.2 Equipments Used
  • 3.3 Reagents Used
  • 3.4 Preparation of Reagents
  • 3.5 Procedures
  • 3.6 Testing of Oil
  • 3.6.1 Test for Saponification Value
  • 3.6.2 Test for Iodine Value
  • 3.6.3 Test for Acidic Value
  • 3.6.4 Test for Specific Gravity
  • 3.6.5 Test for Viscosity

CHAPTER FOUR

  • 4.0 Results and Discussion
  • 4.1 Results
  • 4.2 Titration Readings
  • 4.3 Discussion

CHAPTER FIVE

  • 5.0 Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES

APPENDICES

ABSTRACT

This project work studied the refining of crude soya bean oil extracted from soya bean seed using alkali /caustic refining method. The work was carried out using phosphoric acid for the degumming /pretreatment process and sodium hydroxide for the neutralization /refining of the oil. Certain tests were carried out on both the crude and refined oil such as saponification value, acidic value, iodine value, specific gravity and viscosity, the results obtained after the tests include 42.075, 164.28, 589.05, 0.8944 and 0.038 respectively for refined oil and 44.88, 109.52, 448.8, 0.8148 and 0.035 respectively for the crude oil.

Refining of Soya Bean Oil

CHAPTER ONE

1.1 Introduction

Refining of vegetable oils is essential to ensure removal of germs, phosphatides and free fatty acids (F.F.A) from the oil, to impact uniform colour by removal of colouring pigments and to get rid of unpleasant smell from the oil by removal of odiferous matter.

Refining is carried out either on batch operation or as continuous operation. With certain oils even physical refining can be carried out instead of chemical.

For processing less than thirty tones of oil per 24 hours, and when oil has F.F.A content of 1 percent or less normally batch process is recommended. Batch process involves low capital investments, simplicity of operation and low maintenance, making refining economically a viable proposition even at capacity as low as 10 tonnes per 24 hours. (According to Dietary fats and oils in Human Nutrition. (Rome 1977)).

Soyabean oil is produced from the seed of the legume called soja max or calyclue max. The seed has an oil content of about 20%, it is the highest volume vegetable oil produced in the world. The crude oil is obtained by pressing or solvent extraction method. The main uses of the oil after refining, bleaching and deodorization and partial hydrogenation are in the manufacture of Magrine and shortening. The unhydrogenated oil is also used in blends with other oil but its tending to revert when exposed to air or higher temperatures limits its use. (Hand book of industrial chemistry, Reigel et al, (2003)).

Soyabean oil is also used extensively in the manufacture of drying oil products.

Crude soyabean oil of good quality has a lighter amber colour which upon alkali refining is reduced to the light yellow colour of most vegetable seed oils. Soyabean oil produced from green or immature beans may contain sufficient chlorophyll to have a greenish cast but this is not usually very evident until after the yellow red pigment of the oil have been bleached in hydrogenation (G.S Breck and S.C Bhatia, 2008).

The crude oil particularly that obtained by solvent extraction contains relatively large amount of non-glyceride materials consisting chiefly of phosphatide. They are removed by water washing during refining processes. The phosphatides removed by water washing are converted to soya lecithin. The free fatty acid content of good crude soyabean oil like that many other vegetable oil is slightly in excess of 0.5 percent. (Hand book of Industrial chemistry,Reigel et al (2003)).

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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