Comparative investigations of methods for rafination of sunflower oil
2001
Zlatanov, M. | Antova, G. (Plovdivski Universitet "Paisij Khilendarski, Plovdiv (Bulgaria)) | Sarov, A.
Several methods for rafination of crud sunflower oil by neutralization of free fatty acids with alkaline reagents were studied. The qualitative indices-acid value (0.2), peroxide value (2.6), humidity, content of soap (0.01%) and phospholipids (0.2%) were closely to the international standards for rafined food oils, as a results of treating by calcium hydroxyde and sodium silicate. These methods are suitable for small refinery with periodic technological process.
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Эту запись предоставил Institute of Agricultural Economics