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Abstract:
A process for the extraction of fats and oils from natural substances using
liquid propane as the solvent is described in which the extraction is carried out at a
pressure of 10 to 30 bar and a temperature of 10° to 55° C. and the separation of the
extracted fats and oils from the solvent is carried out by means of pressure reduction
or/and temperature increase to ≤80° C. High quality products are isolated in this way
in a good yield and under mild conditions.
A process for the extraction of fats and oils from natural substances using
liquid propane as the solvent is described in which the extraction is carried out at a
pressure of 10 to 30 bar and a temperature of 10° to 55° C. and the separation of the
extracted fats and oils from the solvent is carried out by means of pressure reduction
or/and temperature increase to ≤80° C. High quality products are isolated in this way
in a good yield and under mild conditions.
Edible Oil
The extraction of oil and fat for food has always been an important part of
human nutrition and culture. There is evidence that oil fruits such as poppies, rape
and flax were cultivated as far back as the Neolithic period. The first oil mills
appeared in the Minoan culture in 3500 bc while Chinese sources from 2800 b.c
already mentioned soy and hemp as oil plants.
The rapid growth in the population in europe in the 18th and 19th centuries
was due solely to the industrial extraction of oils from plant seeds. Edible vegetable
oils is one of the nutritional foundations on which western civilization is historically
based.
Current Trends
18.5 million tons of oil were produced from plants in 2004.Demand will rise
quickly due to this oil's additional advantage as a substitute for mineral oil.
The world's most important oil seed are now the soy bean, palm fruit, rape,
sunflower, cottonseed and maize. Sunflowers, rape and maize are primarily
cultivated, processed and consumed in Europe. Olives are also processed, but on the
either small scale compared with other fruits, and are intended for direct
consumption.
Oil can not only be extracted from plants, but also from marine animals such
as whales, herring or the liver of other fish. This oil is rich in unsaturated fatty acids.
However, it is not sold commercially as a pure fish oil of waltran for use as edible oil.
For this reason this will be not mentioned any further.
Commercial edible oils come from one specific plant or are a mixture of
several plant oils. If oils have a specific plant name, they must stem from the pure
unmixed oil of this plant. Mixed oils are called table oil, edible oil or vegetable oil.
Mixed oils are mostly sold under a brand name. References to the utilized plant oils
are only permissible if their type and proportion are shown on the label.
Mixed oils are normally cheaper and more heat resistant than oils from a
single plant. They can be easily used for all kitchen processing methods such as
frying, baking or deep drying.
Edible oils can be produced either through cold processing (up to 40 °C) or hot
pressing with extraction from oil seeds or fruits.
The fruits and seeds from which the oil is extracted (oil fruits) are first cleaned
and then crushed in rollers. The mush created during this process is then normally
heated. The addition of chemical solvents finally "washes" the oil out of the heated
mush, thus producing the raw oil.
The raw oil contains unwanted substances which make it cloudy and spoil it,
and may have a negative effect on taste. These substances include plant residues,
sludge, slime and free fatty acids. In order to separate these substances from the oil,
it is refined. During refining, different chemical and mechanical processes are used to
clean, de-lime, de-acidify and de-color the raw oil and free it from unwanted odors.
The edible oil thus produced is stable, which means that no solid constituents settle
during storage. Refined oil is also clear and light, and ha a much more neutral taste
and smell than untreated raw oil. Refining has no adverse effect on the valuable
polyunsaturated fatty acids. Refined oils are suitable for the preparation of warm
meals in the kitchen, like frying.
Presses or beaten: Differences in oil quality
The quality of cold pressed oil is very high since all the valuable substances
originally contained in the oil fruit are preserve due to the gentle production method.
Cold-pressed oil is characterized by a strong taste and intensive color. It can be called
"natural" or "natural pure". Cold-pressed oil is suitable for the preparation of cold
meals and salads. Since it does not contain any preservatives, it should be used up
quickly. Cold-pressed oils are not suitable for frying. From an ecological viewpoint,
cold pressing uses less energy but only has a yield of between 10 % and 30 %. By
comparison, hot pressing uses a great deal of energy but has a yield of 99.5%.
Oil is extracted from a number of fruits, nuts and seeds for used in cooking
and soap making or as an ingredient in other foods such as baked or fried goods. Oil
is a valuable product with universal demand, and the possible income from oil
extraction is therefore often enough to justify the relatively high cost setting up and
running a small-scale oil milling business.
Dehusking is important to give high yields of oil and reduce the bulk of
material to be processed but in groundnut oil extraction about 10% by weight of husk
should be added back to the nuts to allow oil to escape more freely from the press.
Coconut is dehusked and split the oil yield. Other oilseeds and nuts
by skilled operators as this is faster are usually processed cold provided
than the available small-scale that their moisture content is below
machines. Most nuts need grinding about 70%.
before oil extraction to increase the
yield of oil. Small mills are available for
grinding copra, palm kernels and
groundnuts.
Methods of Extraction
These are basically three methods of removing oil from the raw materials:
solvent extraction, wet processing or dry processing. Solvent extraction is not
suitable for small-scale processing because of high capital and operating costs, the
risk of fire and explosions from solvents and the complexity of the process.
Equipment for wet or dry processing is available at different scales of operation from
household to industrial scale. Traditional methods of extraction are described below,
followed by higher output manual machines and mechanized extraction.
Traditional methods
Oil is extracted from fresh coconut, olives, palm fruit sheanut etc. by
separating the flesh and boiling it in water. Salt is added to break the emulsion and
the oil is skimmed from the surface. In palm oil processing the fruit is first heated in a
digester.
Manual methods.
Ghanis = are widely used in asia but less so in other areas. A heavy wooden or
metal pestle is driven inside a large metal or wooden mortar. The batch of raw
material is ground and pressed and the oil drains out. They have relatively high
capital and maintenance costs and need skilled operators to achieve high oil yields.
Mechanised Extraction
Expellers = are continous in operation and work by grinding and prssing the raw
materials as it is carried through a barrel by a helical screw. The pressure inside the
barrel, and hence the yield of oil,are adjusted using a 'choke' ring of the outlet. The
equipment has higher production rates than similar sized presses but is more
expensive to buy and operate.
Although manual expellers are available, small scale oil millers more often
use powered equipment to reduce the time and labour involve in processing. Some
designs also have an electric heater filted to the barrel to increase the rate of oil
extraction.
The production rate using
prsses and ghanis depends on the size
of the equipment and the time taken
to fill,press and empty each batch. The
production rate of expellers depends
on the size of the equipment, the
speed of the screw and the setting of
the choke.
Apparatus:
1. Flat bottom flask or connical flask with a ground glass joint,250 ml.
2. Air condenser 1 m long to fit the flask
3. Separating funnel, 500 ml
Reagents:
1. Alcoholic potassium hydroxide solution: dissolve 7-8g of potassium
hydroxide in an equal quantity of distilled water and add sufficient
aldehyde free ethyl alcohol and make up to 100 ml.
2. Ethyl alcohol:95 percent
3. Phenolphthein indicator solution: Dissolve one gram of
phenolphthlein in 100 ml of ethyl alcohol.
4. Petroleum ether(40-60 degree celcius): analytical reagent grade
5. Aqueous alcohol:10 percent of ethyl alcohol in water
6. Standard sodium hydroxide solution: approximately 0.02N
7. Acetone: analytical reagent grade
8. Anhydrous sodium sulphate
Procedure:
Transfer the lower soap layer into another separating funnel and
repeat the ether. Some oils high inunsaponifiable matter like marine
oils,may require more than three extractions to completely remove
unsaponifiable matter.
Definition:
Principle:
Analytical Importance:
Reagents:
Procedure:
Calculation:
Acid Value=56.1 VN / W
where
V= Volume in ml of standard potassium hydroxide or
sodium hydroxide used
N= Noemality of the potassium hydroxide solution or sodium
hydroxide solution
W= weight in g of the sample