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Vegetable oils are the most important source of fat in the human diet. Derived from an array of vegetable sources, oils are extracted and processed for a variety of food uses. In the demanding and competitive edible fats and oils marketplace, the product evaluation criteria are important for both customers and suppliers. Soybean oil is very popular with rich value of Omega 3 and Omega 6. Those fatty acids regulate lipid and cholesterol metabolism and prevent narrowing in artery veins. In addition its high content of vitamin B makes digestion easier and by this feature it prevents chronicle digestion problem and constipation. For those reasons, refined soybean oil is widely used all over the world. Production of high quality meal and crude oil is the main objective in soybean processing. For achievement, thorough knowledge of the technical system and disciplined operation are required. The starting point is reception of soybeans at the processing plant. And, the endpoint is meal delivered to the storage silos and oil delivered to the storage tanks. First of all accurate weight, representative sample, accurate analyses are important criteria for receiving. Receipts, which need drying and cleaning before transfer to storage can be placed in interim storage. Also ‘Tramp Iron Removal’ part is important for magnets which should be strategically placed in the product stream to protect equipment from damage. Moreover removal of excessive foreign material should be accomplished before transferring soybeans to long-term or primary storage. Than drying equipments recognize the average moisture of the population. Next primary or long-term storage facilities should include properly placed sensors to monitor the soybean temperature (Smallwood, 2001).

Soybean Oil: Production Process, Benefits and Uses in Pharmaceutical Dosage Form