Abstract
The purpose of the work is to study the technological features of the deodorization of local soybean oil. Deodorization of soybean oil was carried out in laboratory and pilot plants, to analyze the composition of the original and deodorized soybean oils modern methods of physical-chemical research were used. The influence of technological parameters on the degree of deodorization of local soybean oil has been determined. By-products of deodorization of soybean oil consist of a mixture of phosphatides, unsaponifiable substances, free fatty acids, and soap. In experimental studies, distillates of deodorization range from 0.25 to 0.50% of the raw materials fed to the deodorizer. They consist mainly of unsaponifiable substances, plus some fatty acids. Distillates of deodorization are volatile organic substances released as a valuable by-product in soybean oil deodorization. In experiments, tocopherols and sterols were isolated from distillate and from the fatty residue of water from a barometric condenser. 98% of tocopherols and more than 95% sterols were recovered from the distillate. α-Tocopherols also have certain antioxidant activity, usually make up at least 80% of the total tocopherols in mixed tocopherols.
Recommended Citation
Dilbar, Khuzhakulova and Kakhramon, Mazhidov
(2019)
"Technological features of deodorization of local soybean oil,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2019:
No.
1, Article 14.
Available at:
https://cce.researchcommons.org/journal/vol2019/iss1/14