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Membrane Separation Of Oil Constituents and Mixing Of Oil Blends

Manjula, S. (2004) Membrane Separation Of Oil Constituents and Mixing Of Oil Blends. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">Oilseeds are the major sources of production of edible oils. The method chosen for oil extraction depends on the nature of the raw material, as well as on the capacity of the industrial plant. Pressing followed by solvent extraction is the method most widely employed for handling a wide variety of oilseeds, which contribute nearly 50% of the total vegetable oil produced in the world. Refining of oils includes removal of principal impurities such as partial glycerides, phosphatides, oxidation products, pigments and trace elements like copper, iron, sulfur and halogens, which otherwise affect the quality of the oil.Chemical and physical refining are the two most commonly used methods in the industry. Degumming, deacidification, decolorization and deodorization are the major steps involved in the refining process. Alternative approaches are needed to overcome the drawbacks of current refining practices. Conceptually membranes could be used in almost all stages of oil production and purification. The various attempts made by the researchers towards degumming, decolorization and deacidification of edible oils using membrane technology were investigated.</p>
Uncontrolled Keywords: Oilseeds Edible oils degumming deacidification
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Aug 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/159

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