oil refining Flashcards
What are the major sources of edible oils?
Palm, Soybean, Sunflower, Olive, and Canola.
What is the primary component of edible oils?
Triacylglycerol (TAG).
What are the key food groups in agricultural production systems?
Carbohydrates, Lipids, Proteins, Vitamins, and Minerals.
Why are oilseeds like Soybean, Sunflower, and Canola commercially successful as a source of edible oil?
They store 20-50% lipid by weight, are easily stored and transported, and provide high-protein animal feed residues.
What are the key refining processes used for edible oils?
Neutralization, Bleaching, Deodorizing, Winterizing.
What is the difference between chemical and physical refining of oils?
Chemical refining removes free fatty acids (FFA) using sodium hydroxide, while physical refining uses high-pressure steam to strip out FFA.
What are the undesirable components in edible oils that affect oil quality?
Free fatty acids (FFA), phospholipids, pesticides, industrial contaminants, oxidation products.
What factors influence the quality of edible oils?
Extraction method, refining process, storage conditions, contaminants, and fatty acid composition.
What is the main purpose of degumming in oil refining?
To remove phospholipids that cause foaming and water absorption in oils.
What are some non-food applications of oils and fats?
Soap, paints, resins, lubricants, cosmetics, and biodiesel.
Why is refining oil necessary?
To improve taste, color, oxidative stability, and ensure safety by removing contaminants.
What is the role of phospholipids in oil quality?
Phospholipids can cause foaming, water absorption, and reduce oil quality. They are removed during degumming.
What factors determine the quality of edible oil during the extraction process?
Method of extraction (wet screw pressing, solvent extraction), temperature, and storage conditions.
What is the primary difference between tropical oils like palm oil and other vegetable oils?
Tropical oils tend to be low in polyunsaturated fatty acids (PUFAs) and enriched in saturated fatty acids (C16, C18).
What is the significance of the fatty acid composition of oils?
The fatty acid composition impacts health, shelf life, and nutritional value. Common fatty acids in oils include palmitate, oleate, and linoleate.
