1. Refining of Vegetable Oil
By: Vineeta Gautam

2. Objective Removal of impurities from the oil and make it edible.
Impurities are : gums, phosporus, moisture , Fe, Cu, oxidative products, color, odor, trace amount of solids, dirt etc

3. Types of Refining Physical Chemical Refining
If FFA is contain only 20% the we will prefer Physical refining other that this % we will prefer chemical refining

4. Degumming
Dry gums are soluble in crude oil but we make it insoluble upon hydration
Degumming process is enhanced & the rate of rehydration is acceleration with the addition of P and citric acid.
After mixing and contact time sufficient to hydrate the gums, these are separated by centrifugal separation.
Good control of the amount of water, acid, time and temp is used to achieve the max extent of degumming and while deceasing the oil losses and increase the quality of oil.

5. Neutralization
In addition to the removal of FFA & undesirable nonglycerides compounds from the oil. Like gums, color, insoluble impurities
Crude oil contain FFA we must be remove with the help of alkali solution
It covert in to the FA and water soluble soap
The soap solution is removed either by simply draining it off or by the centrifugal separation
It can be removed by washing with 2-3 times so that trace amount of soap can be separated from the oil and dried

6. Dewaxing
Corn oil, safflower oils have large amount of wax. We must be remove due to not cloud after refrigeration
Oil is cooled 5⁰C + water + surfactant
And separated out in the form of crystallization
SLS surfactant is used to remove dew axing

7. Bleaching
Cloring pigments, oxidative product can be removed by bleaching process.
Bentonite, clay, activatd carbon is added in the acid to improve the adsorption and filteration process.
If color is present very less in the oil, peroxide value is zero. And prevent the autooxidation

8. Filteration
Remaining impurities from the bleaching can be overcome by this process
Press and filter press is used to remove

9. Deodorization
Id salad oil is present in the oil that is main cause of flevour and odor
These impurities are volative to we can remove by the bulling live stream and tem ⁰C and pressure 3-10 mmhg

10. Crude oil contain 0.003-0.005 % FFA
% mono glycosides

11. Advantages and disadvantages

12. THANK YOU