Refining of soya bean oil

 

Table Of Contents


  • <p> Title page … … … … … … … … … … i<br>Certification… … … … … … … … … … ii<br>Dedication… … … … … … … … … … iii<br>Acknowledgement… … … … … … … … … iv<br>Abstract… … … … … … … … … … … v<br>Table of contents… … … … … … … … … vi<br>List of table … … … … … … … … … … viii<br>List of figure… … … … … … … … … … ix<br>

Chapter ONE

INTRODUCTION

  • <br>
  • 1.1Introduction… … … … … … … … … 1<br>
  • 1.2Background of the study… … … … … … … 3<br>
  • 1.3Statement of the problem… … … … … … … 9<br>
  • 1.4Objectives of the study… … … … … … … 9<br>
  • 1.5Scope of the study… … … … … … … … 10<br>

Chapter TWO

LITERATURE REVIEW

  • <br>
  • 2.0Literature Review… … … … … … … … 11<br>
  • 2.1Historical Background of Soyabeans … … … … … 11<br>2.
  • 1.1Composition of Soyabean … … … … … … 13<br>2.
  • 1.2Soya Chemistry… … … … … … … … 14<br>2.
  • 2.Food Beans and Oil Beans… … … … … … … 15<br>2.
  • 2.1Health and soya Foods… … … … … … … 17<br>2.
  • 3.Composition of Soyabean Oil… … … … … … 19<br>2.
  • 3.1Triglyceric Structure… … … … … … … 20<br>2.
  • 3.2Physical Properties of Soyabean Oil… … … … … 21<br>2.
  • 4.Recovery of Oil from Soyabean… … … … … … 24<br>2.
  • 4.1Storage and Preparation of Beans… … … … … 24<br>2.
  • 4.2Solvent Extraction… … … … … … … … 25<br>2.
  • 4.3Oil Storage… … … … … … … … … 26<br>2.
  • 5.Edible Oil Processing… … … … … … … … 27<br>2.
  • 5.1Basic Processing Operations and<br>Principle Edible Oil Product… … … … … … 28<br>2.
  • 5.2Oil Degumming and Soyabean Lecithin… … … … 29<br>2.
  • 6.Refining Of Soyabean Oil… … … … … … … 31<br>2.
  • 6.1Chemical (Caustic) Refining… … … … … … 33<br>2.
  • 6.2Physical (Steam) Refining… … … … … … 35<br>2.
  • 7.Bleaching… … … … … … … … … … 36<br>2.
  • 7.1Bleaching Process… … … … … … … … 38<br>2.
  • 7.2Types of Adsorbents Used… … … … … … 40<br>2.
  • 8.Deodourization… … … … … … … … … 41<br>8<br>2.
  • 8.1Deodourization of Soyabean Oil… … … … … 42<br>2.
  • 8.2Effect of Deodourization on Oil Quality… … … … 43<br>2.
  • 9.Evaluation of Finished Oil Quality… … … … … 43<br>2.
  • 9.1Storage and Handling … … … … … … … 44<br>

Chapter THREE

SYSTEM DESIGN AND IMPLEMENTATION

  • <br>
  • 3.0Materials and Methods… … … … … … … 46<br>
  • 3.1Materials Used… … … … … … … … … 46<br>
  • 3.2Equipments Used… … … … … … … … 46<br>
  • 3.3Reagents Used… … … … … … … … … 47<br>
  • 3.4Preparation of Reagents… … … … … … … 48<br>
  • 3.5Procedures… … … … … … … … … 49<br>
  • 3.6Testing of Oil… … … … … … … … … 50<br>3.
  • 6.1Test for Saponification Value… … … … … … 51<br>3.
  • 6.2Test for Iodine Value… … … … … … … 51<br>3.
  • 6.3Test for Acidic Value… … … … … … … 52<br>3.
  • 6.4Test for Specific Gravity… … … … … … … 52<br>3.
  • 6.5Test for Viscosity… … … … … … … … 53<br>

Chapter FOUR

SYSTEM TESTING AND EVALUATION

  • <br>
  • 4.0Results and Discussion… … … … … … … 54<br>
  • 4.1Results… … … … … … … … … … 54<br>
  • 4.2Titration Readings… … … … … … … … 55<br>
  • 4.3Discussion … … … … … … … … … 58<br>

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

  • <br>
  • 5.0Conclusion and Recommendation… … … … … 59<br>
  • 5.1Conclusion… … … … … … … … … … 59<br>
  • 5.2Recommendation… … … … … … … … 59<br>References … … … … … … … … … 60<br>Appendices… … … … … … … … … 62<br>9<br>LIST OF TABLE<br>Table
  • 2.1Composition of soyabean oil… … … … … 19<br>Table 2.2: Average composition for crude<br>and refined soyabean oil… … … … … … 20<br>Table2.3 Selected physical properties of soyabean oil… … … 22<br>Table
  • 2.4Density of soyabean at several temperatures… … 22<br>Table
  • 2.5Smoke, flash and fire points‟<br>temperatures of soyabean oil … … … … … 23<br>Table
  • 2.6Classical refining of soyabean oil … … … … 32<br>Table
  • 3.1Degummed soyabean oil with different<br>quantities of sodium hydroxide … … … … … 50<br>Table
  • 4.1Result of the degummed soyabean oil… … … … 54<br>Table
  • 4.2Result of the canstic refining of soyabean<br>oil with different quantities… … … … … … 54<br>Table
  • 4.3Test results of the properties of the<br>refined oil and crude oil. … … … … … … 55<br>Table
  • 4.4titration reading of saponification value of refined oil… 55<br>Table
  • 4.5 titration reading of Iodine value of refined oil … … 56<br>Table
  • 4.6Titration reading of Acidic value of refined oil… … 56<br>Table
  • 4.7titration reading of saponification value of crude oil… 56<br>Table
  • 4.8titration reading of iodine value of crude oil… … 57<br>Table
  • 4.9titration of acidic value of crude oil… … … … 57<br>10<br>LIST OF FIGURE<br>Fig 1:1-Generation flow sheet for refining and processing<br>fats and oils… … … … … … … … … 4<br>Fig 2:1 Front View of Soyabean Seed … … … … … … 12<br>Fig
  • 2.2A general outline of the soyabean food use based<br>on classification of oil and food Bean… … … … … 16<br>11 <br></p>

Project Abstract

<p> 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. <br></p>

Project Overview

<p> 1.1 INTRODUCTION<br>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.<br>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.<br>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)).<br>12<br>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)).<br>Soyabean oil is also used extensively in the manufacture of drying oil products.<br>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).<br>13<br>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)). <br></p>

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