THE EFFECT OF STORAGE ON UNREFINED VEGETABLE OIL. A RESEARCH PROJECT MATERIAL ON CHEMICAL ENGINEERING
This research work was aimed at determining the effect of storage on unrefined vegetable oil. In the course of this research work, palm oil was used as a sample to determined the effect of storage to unrefined vegetable oil. A storage on interest was developed on this research work to have a standard knowledge on the storage problems of palm oil in particulars when not refined.
In the analysis of this research work, the empirical tests from the British standard institute (BSI) for assessing the quality of palm oil were carried out on five selected parameters. These are free fatty acid (FFA),a cid values (AV), sapenfification values (S.V), perceoxide (M.S).
These experiments were conducted weekly and the results obtained show that as the time of storage increase the values of these test parameter increase. The results obtained implies that, as the time of storage increase there is increase in the deterioration of the palm oil since the test parameters above increase.
These results were clearly shown on graphs plotted (figure 3.01-3.05) for each of the parameters against time of storage.
The world “fats” names a food group that includes what is probably though as both fats and plant supplies and are usually solid a room temporate oils are produced mainly from plants and are liquids. The most common oils are extracted from seed (safflower, sunflower, sesame, canda, flex) beans (peanuts, soy), grains 9corn wheat germ) fruits (avocado, olive) and nuts (almond, coconut, walnut, palm kernel).
In the natural foods industries, the term unrefined vegetable oil is used for expeller pressed unrefined vegetables oils.
When labeled, unrefined oils should contain only 100% expeller pressed oil of the first pressing. Unrefined vegetable oils are processed using a higher standard (great care0. tank and line flowly with hart goes, washing and purging of lines between different vegetable oils, and proper degregation of vegetable oils are all handling techniques used to inhume healthier, better quality vegetable oils.