Hoor Cookin Oil PVT LTD Deatil Presetation

1. Hoor Banaspatiand Cooking Oil Industry
PVT LTD
Prepared By:
RanaZeshan
Banking & Finance Department
Government College University
Faisalabad

2. Tableof Contents
1. Introduction to Oil andGhee.
2. Percentage of oil in differentseeds.
3. Preparation of Indicators.
4. Manufacturing of VegetableGhee
5. Flow Sheet Diagram of GheeManufacturing.
6. Procedure of gheemanufacturing.
7. Unit operation and unit process.
8. Oil and Gheeanalysis.
9. Flow sheet diagram of extraction ofoil.

3. Introduction to oil andFats
• Natural oil and fats are the tri-ester of
glycerol with long chain ofcarboxylic acid (12-
20 carbon) known astri-glycerol or tri acyl
glycerides.
• Oil is an organic substance which contain
higher %ageof unsaturated glycerideester
, While fat contain higher %ageofsaturated
glyceride ester.

4. Percentage of oil in differentseeds
SeedName Oil Percentage
Alsi seed 30%-72%
Canola seed 40%-45%
Canola cake 10%-14%
Canola meal 0.80%-2%
Cotton seed 17%-18%
Cotton cake 6%-18%
Cotton meal 0.5%-1%
Caster seed 41%-86%
Palmseed 50%-60%
Peanut seed 30%
Popyseed 40%-50%
Popyseed cake 8.88%
Popyseed meal 1.78%

5. Percentage of oil in differentseeds
SeedName Oil Percentage
Rapeseed 30.33%
Rapeseed cake 7%-10%
Rapeseed meal 0.50%-1.50%
Sunflower seed 38%-40%
Sunflower cake 10%-13%
Sunflower meal 0.80%-1.50%
Soyabeen seed 17%-18%
Soyabeen cake 8%-10%
Soyabeen meal 0.50%-2%
Taramira seed 22%-27%
Tarameracake 10%-12%
Taramerameal 0.80%-2%

6. Preparation of Indicators
1. Phenolphthalein 1%:
Dissolove 1 gm. of phenolphthalein powder in 100 ml ethyl sprit.
2. Methyl Orange:
Dissolove 2 gm. of dye in oneliter of distill water.
3. Methyl Red:
Dissolove 0.1 gm. of methyl red in 18.6 ml of N/50 NaoH
solution and dilute to 250 ml with distill water.
4. Dimethyl Glyoxime1%:
Dissolove 1 gm. of salt in 100 ml of ethanol.

7. Preparation of Indicators
5. Phloroglucinol 0.1%:
Dissolove 0.1 gm. of salt in 100 mlether.
6. Antimony Tri chloride 25%:
Dissolove 25 gm. of salt in 100 ml of chloroform.
7. Starch Solution:
Take1 gm. of starch with water inthe thin paste. Pour it , in100
ml of distilled water drop by drop and boil it for five minutes.
Allow to cool. Decant of clear solution, prepare fresh solution
when ever required.

8. Preparation of Indicators
8. Potassium Chromate:
Dissolove 4 gm. of solid pot-chromate in 100 ml of distill water.
9. Alcoholic potash:
Dissolove 56 gm. of solid alcoholic potash in one liter distilled
alcohol.
10. Pot- Iodide 15%:
Dissolove 15 gmsof solid in 100 ml of distill water.
11. Buffer Solution:
Add 140 ml of conc.Ammonia solution(sp-Gravity 0.88-0.90) to
17.5 gm.Ammonium chloride and dilute it to 250 ml with water.

9. Preparation of Indicators
12. Hydroquinone Solution:
Dissolove 5 gm. salt of hydroquinone in 500 ml of distilled
water, dissolve it completely and add 0.3 ml of conc. H2So4.
13. Litmus Solution:
It is prepared by dissolving 100 gmslitmus powder in 100 ml
water and add more 150 ml water. It is used where evolved co2.
14. Molybedate Solution:
Dissolove 8.8 gm. of Ammonium molybedate in about 100 ml of
distilled water then add 300 ml water and 38 ml of H2So4,then
dilute to 500 mlexactly.

10. Preparation of Indicators
15. Carbonate sulphite solution:
Dissolove 130 gmsof anhydrous sodium carbonate and 24gm.
of sodium sulphite in 500 ml of distil water.
16. Ammonia Buffer solution ph 10:
Add 70 gm. ammonium chloride in 568 gm. ammoniasolution
and make volume 1 liter with distil water in measuring flask.

11. Manufacturing of VegetableGhee
• Chemical formula of ghee:
(C17H33Coo)3C3H5
• Chemical Reaction:
(C17H31Coo)3 C3H5 +3H2 (C17H33Coo)3C3H5
• RawMaterial:
Soyabeen oil, Sunflower oil, Cotton seedoil, Palmoil,
Canola oil.
Ni

12. Flow Sheet Diagram of Ghee
Manufacturing
N/10 NaoH Nacl 15bag/25ton fuller earth
Steam Fullerearth
Fullerearth
steam soapstock
N/10 NaoH
Steam Steam SoapStock NiCatalyst Steam H2gas
Vegetable
oilstorage
tank
Pre-
neutrilization
40-50c
1-1.5hrs
Plate & frame
filter press
Hydrogenation
150-190C
3-7hrs
Ni½-2kg
Plate & frame
filter press
Post-
neutrilization
50-90C
½-1.5hr
Post-
Bleaching
90-100C
15-20mmhg
1-2hr
Pre-Bleaching
85-100C
15-20mmhg
1-2hr

13. Plate & frame
filter press
Fullerearth
De-
Odorization
180-235C
3-6hr
30mmhg
Cooler
Coldwater
Hotwater
Citricacid
Filter
Vitamin
blending
A+Dvitamin
PackingMarket
Vitamins

14. Detail
 Pre- Neutralization:
In this section , the crude oil after charging in aneutralizer is preneutralized.
Following chemicals and conditions arerequired.
Che
m
Temp
: N/10 NaoHsolution , NaCl,H3Po4.
: 40C- 50C
Pressure:760 mm of hg
Time : 1 - 1.5hrs.
Themain purpose of pre-neutralization is to decreasethe free fatty acid. This
is done by passingNaoHsolution. Agitator is provided for complete
neutralization. Steamis passedthrough steam coils , which play doublerole
(1) agitation (2) heattransfer.
Soapstock is obtained asby product.

15. Per-Bleaching
In this section per-neutralized oil isbleached.
Following chemicals and conditions are required for thispurpose.
Che
m
Temp
: 15 bagsof 50 kg Fuller earth for 25 ton batch.
: 85C-100C
Pressure:15 - 20 mm ofhg
Time : 1 - 2hrs.
In bleaching tank , first of all heat the oil up to 85C- 100Cby steam coils.
After heating close the steam valve and mix oil for 20 minutes by impeller.
Now add 15 bagsof fuller earth by blower and mix for 20 - 25 minutes.After
mixing power off the impeller and allow to cool oil up to 100Cand pump oil
to plate and frame filter pressto remove fuller earth. After filtering color of
oil will be verygood.

16. Hydrogenation
Itis very important and main step in ghee manufacturing. In this section oil is
converted into ghee with the help of hydrogen gas.Following chemicals and
conditions are required.
Chem
Temp
: Ni catalyst , H2gas.
: 150C- 190C
Pressure : 50 - 250PSI
Time : 3 - 7hrs.
Hydrogen gasis allow to passthrough in the oil , in the presence of Ni catalyst. During
the process the degree of hydrogenation is checked and controlled by refractrometer.
Reading is indicate the physical properties i.e. Saturation and melting point of oil. The
melting point of ghee is kept according to the seasontemperature. After the complete
hydrogenation, it is passthrough the filter to remove the Ni catalyst. Reaction in
hydrogenation is takes place as:
Ni
(C17H31Coo)3 C3H5 +3H2 (C17H33Coo)3 C3H5
After the hydrogenation the oil is converted into ghee called molten ghee.

17. Post-Neutralization
Thehydrogenated oil is introduced in thissection. In this section
following chemicals and conditions arerequired.
Chem:N/10 NaoH
Temp:50C- 90C
Time: ½- 1.5hrs.
Themain purpose of post neutralization is tocomplete removal
of free fattyacid.

18. Post-Bleaching
Postbleaching is done in asameway asdone before. Fuller earth is added to
improve and absorb additional color particles. Following chemicals and
conditions arerequired.
Chem
Temp
Vacuume
Time
: Fullerearth
: 90C- 100C
: 15 - 20 mm ofhg
: 1 - 2hrs.
After complete bleaching , Gheeis passedthrough filter toremove fuller
earth. Thenitis passedto the de- odorization section.

19. De-Odorization
Thefiltered hydrogenated oil still contain un-pleasant odor. Soitmust be de-
odorized. Citric acid is also added in the ghee which helps thedigestion.
Following chemicals and conditions arerequired.
Chem:Citric acid
Temp:180C- 235C
Vacuume:30 mm of hg
Time: 3 - 6hrs.
Thenghee is passedthrough cooler to cool down its temperature at 60C.

20. Vitamin Blending
In this section , vitamin A+Dare added in the ghee to meet the
requirement of good quality ghee. Then it is checked in atest lab
and then it ispacked.

21. Unit operation and unitprocess
• Unit operation.
 transfer of oil toneutralization section.
 Addition of N/10 NaoHand NaClin it.
 transfer of pre-neutralized oil in pre-bleachingsection.
 pre-bleaching of oil.
 Filtration of oil.
 Addition of hydrogen gasin hydrogenationsection.
 Addition of Ni-Catalyst.
 Post-bleaching of molten ghee.
 De-odorization of ghee.
 Addition of citric acid.
 Vitamin blending of A+Din ghee.

22. Unit Process
• Pre- Neutralization of oil.
• Hydrogenation of oil.
• Post- Neutralization of oil.

23. Oil and Gheeanalysis
 Determine the percentage of oil invegetable seeds, cakeand
meal.
Apparatus:Thermostat water bath, Seedgrinder, Electrical balance, Filter paper, Clamp,
Beakers250 ml, Hardplate.
Chemicals:Hexane solvent.
Procedure:
1. Takeapprox.250 gms of sample in grinder and complete grind the sample.
2. Put the grinded sample onapaper.
3. Power on the electricalbalance.
4. Now take asmall piece of paper and put it on the balance pan, and makebalance
weight less.
5. Take5 gm. of sample by electrical balance.
6. Now make a thimble of filter paper and fill the sample in thimble and double it by
another thimble.
7. Now power on the thermostat water bath and fill the hexane in extraction apparatus
approx. half measuring flask of250 ml.

24. 8.After heating the hexane , pour the sample thimble in extraction apparatus.
9. Continue the process at least for 1:30hr - 1:45hr forcakeand meal sample, while
3hr- 4hr for seedsample.
10. During process hexane will extract the oil fromsample.
11.After completion of process take out the sample from extraction apparatus by
clamp.
12.Takeout the measuring flask from apparatus and pour the sample(hexane +oil)in
beaker and heat it on hard plate to remove hexane from oil.
13. After removing the hexane take out the beaker from hard plate and allow to cool.
14. Now calculate the oil %agein sample by following calculation.
100
Empty beaker weight =Y
Oil+ empty beaker weight =X
Oil weight =X- Y=Z
Oil percentage =obtained oil weight/ total sampleweight
Oil %age= Z/5*100

25. Determine the moisture percentage in
vegetable seeds, oil , cake, meal andsoap.
Takeaclean glassempty dish and note itsweight.
 Now take approx. 10 gmsof sample in glass dish and put it in oven at
100C- 110Cfor 1hr -1:15hrs.
 After 1 hr. take out the sample from oven and allow to cool at room temp.
 After cooling the sample , calculate the moist %agebyfollowing
calculation.
 Let empty dish wt. =50.00gm.
 Sample+E.D.wt=60.00gm.
 sample wt. =10.00gm.
 Dry sample+ E.Dwt=59.00gm.
 Moisture wt. =(sample+E.Dwt) - (dry sample+E.Dwt) =60-59 =1.00gm
 Moist %age =moist wt/sample wt 100
 Moist %age=1/10*100 =10 %

26. Determination of FFAofoil/ghee.
Apparatus: Titration flask, pippet, burette, 10 ml cylinder.
Chemicals: Methyl sprit, phenolphthaleinindicator.
Procedure: Take50 ml methyl sprit in titration flask.
 Add 2 - 3 drop of phenolphthaleinindicator.
 Fill the burette with N/10NaOHsolution.
 Titrate the solution with N/10 NaOH, until the first color light pink will
appear , now stop thetitration.
 Now add 10 ml of sample oil/ghee in solution by measuring cylinder , and
shake, the solution will becolorless.
 Now note the initial reading of burette and again titrate with N/10 NaOH
solution, add drop by drop the NaOHsolution and continously shakethe
solution sample.

27.  Stop the titration when just light pink color will appear.
 Now note the final reading on burette and calculate the used
volume of NaOHsolution.
 Multiply the usedvolume of NaOHwith0.282
 E.g.FFA=B.Reading * 0.282
 FFA=0.4 * 0.282 =0.1128%
 Therange of FFAofoil/ghee should be in B/W 0.08 %- 0.19 %

28. Checkthe Bleachbility of oil.
• Apparatus: Colorimeter, thermometer, stirrer rod, beaker 250ml,
clamp, filter paper.
• Chemicals: Fuller earth.
• Procedure:
• Takesample 120 125 ml in 250 ml beaker, and heat it up to 60Con hard
plate.
• Now take sample in the cylinder ofcolorimeter.
• Put the cylinder in colorimeter and check its color, match the color of
colorimeter with the color of oil and note the reading.
• Now calculate the 1st index by adding colorreadings.
• Now again heat the sample oil up to 100Con hard plate.
• Add 1gm of fuller earth in sample oil and mix it well for five minutes, mix
and heat the sample verywell.

29. • After heating and mixing , separate the fuller earth from oil by filter paper
separating beaker.
• Takefiltrate oil in colorimeter cylinder and again put it in colorimeter.
• Checkthe second color of oil in colorimeter and calculate2nd index.
• Calculate bleachbility of oil by followingmethod.
• 1st index - 2nd index =X
• X/1st index * 100 =bleachbility %age.

30. Determine the melting point ofghee.
• Apparatus: Magnetic pug mill, beaker, thermometer, Magneticstirrer
, capillary tube(1.1 1.2mm).
• Procedure:
• Takecold water in 250 beaker and put the magnetic stirrer in beaker.
• Put the beaker at magnetic pugmill.
• Now dip the thermometer in the beaker by stand do not touch the thermometer at the
bottom of beaker.
• Fill two capillary tubes with sample ghee approx. half inch.
• Now attach the capillary tube with ice and liquid ghee will freeze in sold form.
• Now attach the sample capillarytubes with the thermometer at its bottom.
• Now power on the magnetic pug mill and starts to heat the water continuously , and
note temp onthermometer.
• Heat the water continuously until solid freeze ghee just start to melt at this point note
the temp on the thermometer, it is the MPof ghee.
• TheMPof ghee should be sameasthe temp ofseason.

31. Rancidity Testof oil andghee.
• Rancidity mean the chemicals which wee add in oil or ghee
during processing, are remove or not?
• Chemicals: 0.1 %phyloroglucinol indicator.
(0.1 gm. phyloroglucinol in 100 mlether.)
• Procedure: Take5 ml sample in test tube , add 5mlconc. HCl
, Now put your thumb on the mouth of test tube and shake it
well. Now slowly remove your thumb and release the
pressure. Now add 5 ml phyloroglucinol and shakeit , and
allow to settle down for 20 minutes. If pink color appear its
mean till chemicals are present in sample oil or ghee, other
wise hasremoved.
 Phyloroglucinol always kept in refrigerator , becauseit is explosive.If we kept it in lab
at room temp it will be explosive or damage rapidly.

32. Vitamin test
• Chemicals: 25%antimony tri chloride. ( mix 25gm of
antimony trichloride powder in 100ml chloroform.)
• Procedure: Takesample of oil or ghee in testtube.
• Add one drop of vitaminsolution.
• Now add 2 - 3 drop of Antimony tri chloride
indicator , and blue color will appear , that showing
vitamins are present in sample.
• If blue color not appear itsmean vitamins are not
present.

33. Determine the conc. of NaOHsolution.
 Byweight method:
 Procedure:
 Take1 - 2gm of NaOHsolution in titration flask byelectrical
balance.
 Add 100 ml distill water in flask ofsample.
 Add 1 -2 drop phenolphthalein indicator
 Initial color ispink.
 Titrate this solution with 1NHClsolution.
 Final color iscolorless.
 Note B.Readingand calculate used volume.
 Calculate the %ageof NaOHsolution by using following formula.
 Ml of HClused/ wt. of liq NaOH* 4 =NaOHpercentage

34. Determine the conc. of NaOHsolution.
 ByBomimeter:
 Procedure:
 Fill the sample solution of NaOHin cylinder and dip the Bome
meter in cylinder.
 Note the reading of bome meter on graduated scale , It is the
%agepurity of NaOHsolution.

35. Extraction of oil.
Flow sheet diagram.
Rawcotton seed
Cleaning&
Screening
Compressedair
dust
De-linting
Mechanical
expression
1700-2200PSI
80-92%oil
recover
Flacking
0.010”-0.014”
De-Hulling
Hulls
Solvent
extraction
70-90C
Pressure
1atm
Roaster
Evaporator
Miscella (oil +solvent)
Oil
refining
Oil
storage
Meal
condenserHexanesolvent
storage
hexane
Hexane
Meal
Hexane
Lint