Sunflower Seed Oil Edible Oil Refinery Process in Niger
- Use: Sunflower Oil
- Type:Sunflower Oil Refinery Machine
- Production Capacity: 9-11 t/24h
- Power: 250+7.5+3.0+1.1kw
- Dimension(L*W*H): 920 x 390 x 750mm
- Weight: 14.2 KG
- Color: Blue ,Yellow
- Market: Niger
Effect of refining on quality and composition of sunflower oil
Process flow diagramme for refining of sunflower oil. Degumming. The crude oil in the open conical tank was heated to 45 °C and degummed by adding 0.2 % phosphoric acid (50 % w/w strength) with slow agitation for 30 min. Then the oil was settled for 30 min and the water with dissolved gum was drained out.
Oil seeds are important sources of edible, industrial, and medicinal oils which could have bioactive compounds with functional properties for further consideration (Melaku, 2015). Niger seeds with the scientific name of Guizotia abyssinica Cass and English name of Niger from Asteraceae family contain high-quality oils with potential applications in nutraceutical and pharmaceutical fields.
A Modern Dewaxing Technology For Edible Oils Refining
The edible oil physical refining mean to eliminate the chemical effluents and to realize the deacidifying / neutralization and deodorization process by fractional distillation, usually at 170-190
Dewaxing may be the fifth process considered for the edible oil refining. It is not a compulsory process and it is not required for every type of oil. Dewaxing is performed only for high wax containing oils such as Sunflower Oil, Rice Bran Oil, Corn Oil etc.
A Modern Dewaxing Technology For Edible Oils Refining
The conventional dewaxing process is based on the 3 step-deep coo ling process of the. degummed, neutralis ed and bleached oils, usually conducted until the oil reach the waxes. crystallisation
The most suitable temperature for the growth of sunflower seed is 20 – 27°C with abundant water. There are several varieties of seeds available consisting of 36% of Oil to 40% oil-based on cultivated area soil condition and species of the seed. The oil extracted from sunflower seeds either by Screw Press or by Solvent Extraction Process.
Edible vegetable oils from oil crops: Preparation, refining
Sunflower oil, soybean oil, palm oil, rapeseed oil and peanut oil are commonly used in cooking [70]. During cooking, oil is added to food to give it taste, colour and fragrance. However, the high temperature and length of the cooking process will not only destroy the unsaturated fatty acids and trace active substances but also lead to the oxidation of the oils into primary or secondary
The consumption of edible oils is constantly rising because of the steep growth in human population. It is, therefore, important to improve the sustainability of refining processes and convert the related waste into high-value-added materials, with the aim of reducing the social, economic, and environmental impact of the whole procedure.
Oxidative stability and elemental analysis of sunflower
Sunflower seed, oil preparation, seed and oil moisture, and lipid quantification. Sunflower seeds were obtained from 10 farms in Campo Grande, Mato Grosso do Sul state, Brazil, in September 2020. Seeds were mixed and immediately dried in an air circulation oven at 40°C for 48 h.
The influence of the refining process on the distribution of free and esterified phytosterols in corn, palm, and soybean oil was studied. Water degumming did not affect the phytosterol content or its composition. A slight increase in the content of free sterols was observed during acid degumming and bleaching due to acid-catalyzed hydrolysis of steryl esters. A significant reduction in the
