This document discusses oils, including their definition, properties, chemical structure, sources, types, and refining process. Oils are defined as esters of triglycerides that are liquid at room temperature, mostly made by plants, and less saturated with a lower melting point than fats. Sources of oils include fauna, botanical, and oceanic sources. Oils can be classified by their iodine value and as edible or inedible. The oil refining process involves four main stages: degumming, neutralization, bleaching and filtration, and deodorization to produce refined oils for various applications such as cooking, cosmetics, painting, and more.

2. Presented BY
BIPLABJIT BARMON
Department of ACCE
BSMRSTU
ID: 20121207049
2

3. Oils
Definition: oils are the esters of triglyceride
Some properties of oil:
• are liquid at room temperature
• are made by plants, mostly
• are less saturated
• lower melting point
• Less stable
Example: Palmitic acid, Stearic acid and triglyceride ester

4. CONTENTS
• Definition of oil
• Properties
• Chemical structure
• Reaction of Oils
• Sources of oil
• Types of oils
• Oil refinery process
• Applications

5. Chemical structure of oil
Triglyceride or oil

6. Reaction of Oils
Mostly Triglycerides

7. Sources of oil
• Fauna source: livestock such as- bear, goat, sheep
and cattle are the source of oil.
• Botanical source: Oil can be stored in endosperm
(castor, coconut), cotyledons (peanut, soybean),
scutellum (corn), fruit pulp (palms and olives).
• Oceanic source: oceanic fish is one of the main
source of oils. Such as whale, shark etc
•

8. Types of oils
according their Iodine value
According to their physical properties oils are classified into 3 types:
1. Drying - >150 thin film will dry into impervious coating
2. Semidrying - 100-150
3. Nondrying - 70-100

9. Types of oils according to their iodine value
Natural oils can be classified according to their iodine number. This is calculated on the
basis of how much iodine(I) chloride (ICl) will react with the oil. The more ICl reacts with
the oil, the higher the iodine number.

10. Different types of oil:
If a drying oil is exposed to air, it eventually becomes a rubbery solid.
If only a thin layer is exposed, it becomes hard. ~ linseed
In between the two extremes are the semi- drying oils. These thicken
and form a skin when exposed to air at high temperatures. ~sesame
Non-drying oils do not harden in this way, but they may thicken on
heating. ~ olive

11. Classification of oils:
1. edible oils 2. inedible oils
Properties and difference between edible and inedible oils
Example: hazelnut oil, olive oil , almond oil,
sunflower oil (mid-oleic only), peanut oil
Example: Linseed, oilseed crops, Camelina
sativa
Edible oils inedible oils
Used as cook oil Used as soap manufacture
Quantity of Fatty acid should
be lower
Quantity of Fatty acid does not
matter in inedible oil
Its acidic number should not
high that is it should be 0.5
mg/g KOH
Its acidic number must be high
Its iodine value about 60-80 Its iodine value can be different

12. Oil refinery

13. 1) Degumming for
removal of
phosphatides
2)Neutralization for
removal of free fatty
acids
3)Bleaching for removal
of color
4) deodorization to distill odors
and flavors
Chemically
Oil
Refining
Process

14. Follow diagram of Oil Refining Process
Fig:
follow
diagram
of Oil
Refining
Process

15. Stage 1: Degumming process
 Degumming is the first stage in the refining process. It
is sued to separate the gums, phospholipids, proteins
etc… that are insoluble in oil when hydrated.
The aim of degumming operation;
• The emulsifying action of phospholipids increases oil
losses during alkali refining.
• Gums lead brown discoloration of oil after heating
during deodorization.
• Salts may be formed with cooper, magnesium,calcium
and iron, accelerating oxidative degredation of oil.
• Certain phospholipids, such as lecithin, find
widespread industrial application.

16. Stage 2 : Neutralization Process
• Phosphatide portion of oil is removed
• Addition of some additives/agents under
specific condition eg: phosphoric acid and
citric acid.
• The oil mass is then neutralised with alkali
• R-COOH + NaOH RCOONa + H2O

17. Stage 3: Bleaching and Filtration
• In this operation, the oil is taken into cylindrical vessel with agitator
called `Bleacher' and kept under vacuum and heated up to
90°C with steam.
• Bleaching agents will adsorb most of the residual colour of the
remaining oil after neutralisation
• Filtration through a standard plate and frame press for
separation
• Clear oil obtained is bleached oil
• In this operation, the coloured pigments in oil are adsorbed by
certain bleaching agents under specific conditions

18. Stage 4 : Deodorization
• This bleached oil are then sent to a cylindrical
vessel called `Deodorizer’.
• This oil is then cooled and clarified through a
Filter Press to get sparkling oil.
• The purpose of deodorization is to make oil
blend and tasteless. In this process, the
peroxide value of oil is brought down as minimum
as possible.

19. Applications
• Cooking
• Cosmetics
• Painting
• Heat transfer
• Lubrication
• Fuel
• Chemical feedstock
• Soap
• Chemical precursors - nylon, polymers - probably the best
petroleum substitute.

20. References
• http://www.slideshare.net/jazzzyy/fat-processing?
• http://www.slideshare.net/oil-classification?
• www.intechopen.com/.../biodiesel-from-non-edible-oil-
seeds-a-renewable-source
• https://en.wikipedia.org/wiki/Oil
• http://www.dsengineers.com/en/sector-of-
activities/edible-oil-production/vegetable-oil-
refining.html#sthash.zZ5e3Der.dpuf

21. 11 November 2016