Premium
Relation of the quality of solvent‐extracted soybean oil and residual oil content of meal
Author(s) -
Arnold Lionel K.,
Choudhury R. Basu Roy,
Chang HuanYang
Publication year - 1961
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02633578
Subject(s) - iodine value , saponification value , residual oil , saponification , chromatography , refining (metallurgy) , chemistry , hexane , soybean oil , solvent , extraction (chemistry) , food science , acid value , pulp and paper industry , organic chemistry , biochemistry , engineering
Flaked soybeans were extracted by commercial hexane in a continuous countercurrent pilot‐plant and in glass extraction‐rate apparatus. The quality of the oil extracted at various stages was evaluated in terms of iodine value, saponification value, refractive index, color, refining loss, free fatty acids, phospholipids, and neutral oil. As the residual oil content of the meal decreased, the refining loss, phospholipid content, and color of the extracted oil increased. There was no significant change in other properties. The maximum amount of refined oil was obtained with a meal containing about 1% residual oil.