PROCESS DEVELOPMENT IN THE PRODUCTION OF VEGETABLE OIL FROM LOCAL RAW MATERIAL
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ABSTRACT
The project was melined on the process description of producing vegetable oil using locally made raw materials. To accomplish the aim of he project, the necessary steps which include extraction of the oil from the seed, pre-treatment like de-gumming, bleaching and deodorizing was also carried out. In the extraction stage, two different extraction process which include expeller pressing and solvent extraction was carried out on two different seeds which were palm kerned and soya bean. The result of the extraction showed that the palm kerned seed contains more oil than the soay bean seed. For expelle extraction, roller press was used and for solvent extraction two different solvents were used which include acetone and hexane.
The characteristics of the two different solvent were compared as a result of this project.
The de-gumming treatment on the oil was hinged oil was hinged at removing the gum which could be presents in the oil. In de-gumming operation the following chemical were used citric acid, sodium chloride and sodium silicate, other chemicals which could be used apart from those choosen for this project are sulphuric acid, hydochilonic acid, boric acid, salicyle acid, tartaric acid, inorganic phosphate and sequestering agents. For edible purpose, the most widely used e-gumming operation are hydration and hosphoric acid treatment and that was why they were used in this project.
After the de-gumming operations, the alkali refining operation was carried out. the aim of this step ws to remove the free fatty acids which ave developed in the oil. The refining operation was also referred to as neutralization because of its objective. The operation involve the neutralization with caustic soda to form soap and free glycerol which was filtered off from the oil.
The bleaching operation was carried out after the alkali refining to remove the colour pigment in the oil. The bleaching treatment available that could be use for oil bleaching are chemical treatment, heat treatment and bleaching by adsorption. The most important bleaching treatment used for edible oil is adsorption bleaching where filter earth like natural activated coal were used to adsorb the colour of the oil.
The results of these operations carried out on palm kernel and soya bean showed that oil from palm kernel could be of high quantity but they were of low quality compare to soya bean oil which was of very low quantity when extracted but with high quality.
TABLE OF CONTENTS
CHAPTER ONE
Introduction 1
CHAPTER TWO
Literature review 5
CHAPTER THREE
Experimental procedure 80
CHAPTER FOUR
Discussion & Results 82
- Results
- Discussion
CHAPTER ONE
INTRODUCTION
Oil constitutes a well-defined class of natural organic substances which are essential constituents of all forms of plant and animal life. They are soluble in either and other organic solvents but not in water. Commercial oils are however from a relatively few members of the plant and animal kingdom, in which they appear in quantity and in an easily available form(s). They are primarily a product of agriculture, although these is also a considerably production from uncultivated tropical plants and from mature animals. Oil can be grouped into edible and non-edible depending on the amount of unspecified matters and impurities. Owing to the fact that the use of oils from crop seed as a major raw materials for increase in recent years, there has been the need for extended and numerous research works based on the extraction of these oils from its seeds as economically efficiently as possible.
This research project is concerned with the process development and production of vegetable oil from local raw materials. In that case, two raw materials are considered and they are soya bean seed and palm kernel.
The oil content of soya beans varies usually from about 13 to 26 percent or more on a moisture free basis while the protein may range from 30 to 50 percent. The breeding of varieties with a high oil content has since raised the average oil content to more than 20 percent.
The whole seed consists of the kernel and the seed coat, with the oil concentrating mostly on the kernel. The seed coats which amount to about 5 to 10 percent of the weight of the seeds contain less than 1 percent of oil and very little protein.
The only possible way of obtaining large quantity of oils from oil bearing vegetable or plant materials is by extraction and this could best be achieve using leaching process. This process can be accomplished by a variety of ways but, as might be expected, its efficiency depends on the extent of obtaining inhibited contact between the liquid solvent and the solid containing the solute. Leaching reduces the oil in the residue to about 0.5 – 1.5 percent as compared with about 54 – 6 percent by mechanical expression. The types of solvent available for leaching include n – hexane, petroleum ether, benezene, n – Neptane, acetone, D, ethyl ether etc which are high petroleum fractions (so called extraction naphtha’s).
Palm kernel oil, a white solid vegetables, high saturated acid oil from kernels has an oil content of dried kernels of about 44 – 53%. Hexane extracted palm kernel oil is light yellow in colour with a very strong characteristic smell and taste (fatty acid with molecular weight of 219.10). As a fatty acid, palm kernel oil is used in making soap and as a vegetable oil, it is used in making soap and as a vegetable oil, it is used in food products such as margarine and confectionery butter by hydrogenation. As a viscous liquid, it is used as a lubricant. It is also used as a medical such as cough syrap and in caring emulsion.
Palm kernel oil can be extracted by two methods:- solid – liquid extraction often called leaching and by mechanical pressing. In this work the former was considered using n – hexane as the liquid and no attempt was made at any other conventional method because much oil was sought to extract in the sample as possible, rather than one or two