Abstract
Three reagents (NaOH, Na 2CO 3 and H 3PO 4) were evaluated for their effectiveness in degumming three crude vegetable oils [palm oil (PO), palm kernel oil (PKO) and groundnut oil (GNO)]. All chemical reagents were prepared at strengths of 0.5, 1, 2 and 5% ( w v ) and used in turn for degumming. Degumming effected a remarkable improvement in quality characteristics of the oil samples. Free fatty acids (FFA) were within standard specifications, (0.003–0.04%) and the peroxide values (PV) were very low, (0–1.0 meq/kg). The greatest yield-after-filtration (YAF), 88%, was obtained from 5% NaOH-degummed PKO. Sodium hydroxide was found to be the best degumming reagent from the standpoint of oil samples with least FFA, PV, dynamic viscosity (DV) and greatest YAF. In terms of % colour reduction (CR), H 3PO 4 was most effective in PKO only. Statistical analyses of the three-factor (oil type, degummer type and degummer strength) interactions ( P = 0.05) indicated that the parameters can be graded in order of significance thus: Smoke point > DV > PV > FFA > CR > YAF.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
