This document summarizes the key steps in refining crude vegetable oils. It discusses (1) degumming to remove gums and phosphorus through water degumming, (2) bleaching to reduce coloring pigments using bleaching earth, and (3) deodorization to remove odors and free fatty acids through vacuum distillation. The overall goal of the refining process is to produce an edible oil that is light in color and free of impurities, odors, and contaminants with an extended shelf life.

1. Review of Degumming and Refining
Technolog
Presented by
Angad singh (1316651005)

3. 1. Extraction of oil from seed
2. Degumming & Neutralization
3. Bleaching process
4. Filtration Process
5. Deodorization process
6. Crystallization process
7. Dewaxing & Dry fractionation process (olien & sterin )
8. Hydrogenation of oil
9. Deodorization process
10.Packaging process

4. • Refining is a process to remove impurities
found in the oil which includes physical
impurities, FFA (Free Fatty Acids), coloring
pigments, Aldehydes, Ketoses, Waxes (if
present), gums etc.
REFININ
G

5. The aim of oil refining is to produce edible oil:
• Having less FFA percentage.
• Very light in color.
• Should have shining & bright appearance.
• Free from any off odour and taste.
• Have extensive shelf life and can be stored for a
prolonged period of time without deterioration in its
quality.
• Should be free from any adulteration.
• Should be free from physical impurities and any
contamination.
• Should be free from gums and waxes.

7. Two main types of gum:-
1. Hydratable gum- easy to remove.
2. Non-Hydratable gum - hard to remove from oil.
Some NHG removed with hydratables in water degumming.
Purpose of degumming
 Commercial Lecithin production.
Prevent crude oil settling during storage or transport.
Separation of heavy gums and physical impurities
from crude oil.

8. Oil type gums
(%)
Phosphorus
(ppm)
Coconut
Corn
Cottonseed
Groundnut
Palm
Rapeseed
Soya
Sunflower
0.02 – 0.05
0.7 – 2.0
1.0 – 2.5
0.3 – 0 .7
0. 03 – 0.1
0.5 – 3.5
1.0 – 3.0
0.5 – 1.3
10 – 20
250 – 800
400 – 1000
100 – 300
15 – 30
200 – 1400
400 – 1200
200 – 500

9. 70-75˚c
Target
• Phosphorous in oil - 50 to 200 ppm max.
• AI% in dried gums - 65 to 70%
• Moisture in dried oil - < 0.1%

10. 0.05-0.2
% so
Target Results
• Phosphorous in oil - 20 to 50 ppm
max.
• AI% in dried gums - 65 to 70%

11. Removing of impurities from oil
1. – Phospholipids (gums)
2. – Colour bodies
3. – Metal Ions - Pro-oxidants
• Iron
• Copper
4. - Free Fatty Acids
5. -Solids - meal fines

12. Neutralization Reaction
R - C - OHO+ NaOH R - CO - O-Na + H2O
• Fatty Acid Caustic Soda Soap
• Other mechanisms
• colour bodies adsorbed onto soap
• phosphatides hydrated by water in lye
• chelated metal ions removed in soap

13. • Soap - < 30 ppm
• Phosphorous - < 2 ppm
• Iron - < 0.2 ppm
• Copper - < 0.01 ppm
• FFA - < 0.05%
• Moisture - < 0.05%

14. • It is used to reduce the coloring pigments present naturally in
the oil (for e.g. chlorophyll, carotene) and gives better
appearance.
• removes residual phosphatides, metals, soaps and oxidation
products in addition to colouring matters.
• The feedstock is heated up in the Crude/Neutral Oil Heater
to bleaching temperature 110-120˚C. Purpose of heating
removing of moisture.

16. • Filtration process use to separate out bleaching earth which
is used to bleach of oil.
Filter press

17. • This is used to filter the bleached oil and then separate
the bleaching earth which has already absorbed the
coloring pigments. It consist 2-6 mesh screen
• This earth then collected in a sump and will be known as
“spent earth”. It operating pressure be below 2 Kg/cm2 .

18. • The purpose of this process is making the oil suitable for
human consumption by removing substances, which give it
undesirable acidity, odor, color.
• The odorous and flavoring matters, which are mainly
aldehydes, ketones, alcohols, and hydrocarbons, are
removed at the same time as the free fatty acids (FFA).
taste.
• Citric acid used for odorisation process to increase shinning
of oil.
• Free fatty compounds removed in Vaccume distillation at

20. Dewaxing:
• Separation of waxes, esters of long chain fatty
acids and long chain primary alcohols present in
mainly sunflower and maize oil.
• Most of the oils do not need dewaxing as they
contain little or no waxes. Only sunflower oil & Rice
Bran oil contain appreciable quantities of wax to give
a hazy appearance at low temperature.
• The oil is heated at 50ºC to make sure oil is liquid
only.
• The oil is cooled slowly at 7-8ºC and crystal are

22. • Hydrogenation of oil are used to remove double bond
present in fatty acid.
• Hydrogenation are increase the stability of oil.
• Hydrogenation of oil increase the melting point.
SPECIFIED CONDITION:-
Temperature 150℃
Catalyst Ni (4.5 kg cat/ 20 ton of oil )
H2 5.5 m3/20 ton of oil

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