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Obtaining refined soybean oil

Vegetable oils are natural products derived from various raw materials and used as

such in the diet.

In general, edible oils are characterized by light color, often predominantly

yellow, they have no taste, no smell and acidity expressed in oleic acid is less than 1%.

he paper is divided into two parts! technical documentation and technological

dimensions.

he introduction presents a brief history of the raw material from which the oil is

produced, soybeans, the ma"or manufacturers worldwide and the #uropean norms

that regulate product $uality standards.

he first part continues with the raw materials and the technologies used in soybean oil

production.

he technology for obtaining crude oil include the following!

a. preparation of materials processing! cleaning, drying, and grinding

b. hydrothermal treatment &roasting'

c. pressing the grind

d. solvent extraction

a. (reparation of seed for processing is aimed at bringing their optimum processingparameters. )t this stage the seeds are separated from impurities, dried up to a

maximum of 1*% humidity, peeled and crushed by drum.

b. he hydrothermal treatment or wet roasting involves two stages! a stage where the

grind is moistened to a relative humidity of 1+% and a second stage where the

grinds humidity is reduced to -%. oasting is performed in specially designed

roasters, the most common being #scher/0yss oaster with a fluid bed.

c. he pressing is the operation in which the oil is separated form the oleogenic

grind by external forces, resulting the crude oil and the broen. he most often

used press is (2/334.

d. 5olvent oil extraction is a typical mass transfer operation carried out by

solubilization oil into a solvent, in which the other components are insoluble.

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6iffusion plays the ma"or role in extraction. 6iffusion may be molecular and

convective.

he crude oil thus obtained is refined. 7y refining, the crude oil is processed in terms

of $uality and preservation in edible oil.

he main operations of oil refining are!

a. degummingb. neutralizationc. bleachingd. winterizinge. deodorizing

a. The degumming of oil purpose is the elimination of phosphatides,

proteins and carbohydrates. he best methods for eliminating phosphatides are the

hydration method, the acid method and the enzymatic method.

b. In neutralization, the remaining free fatty acids, phosphatides and other

components lie the poetic grist, glycerins, carbohydrates, resins, metals and

pigments are eliminated. he neutralization of free fatty acids can be conducted

with various methods, depending on the acidity of the oil! alaline, distillant or

esterification.

c. 7leaching eliminates the natural pigments &chlorophyll, carotene, xantifile', thesecondary pigments &melano/phosphidic complexes' formed in the broen and in

the oil. he bleaching can be done by two means! physical and chemical.

d. 0interisation is the process in which the waxes and the glycerides of unsaturated

fatty acids which crystalise at 14/3**8 and cause a clouding of the oil are

eliminated.

e. 6eodorizing is the process that eliminates the unwanted odor and taste

components. 5econdary deodorizing is also performed in other processes &alaline

neutralisation, bleaching'.

he second part contains the materials balance for each operation step, total

material balance, heat balance for operations involving heat transfer, sizeing of main

e$uipments and economic considerations.