Effect of heat on the color of trichloroethylene‐extracted cottonseed oil | Zendy

Arnold Lionel K. | Zendy; Juhl William G. | Zendy

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Effect of heat on the color of trichloroethylene‐extracted cottonseed oil

Author(s) -

Arnold Lionel K.,

Juhl William G.

Publication year - 1955

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/bf02639678

Subject(s) - cottonseed oil , trichloroethylene , solvent , cottonseed , chemistry , prime (order theory) , chromatography , organic chemistry , food science , mathematics , combinatorics

Summary Trichloroethylene cottonseed oil miscellas from prime meats heated during desolventization above 180°F. produced a refined oil darker than prime. When the miscellas were heated above 190°F., the bleached oils produced from them were darker than prime. Extracting prime meats with trichloroethylene above 118°F. produced an oil darker than prime. There is some evidence that heating the meats above about 170°F. also gives a dark oil. Dilute miscellas, when desolventized, produced a darker oil than more concentrated ones probably because of the longer time required for solvent removal. It is believed that the darkening is primarily a function of time and temperature, rather than the solvent used.

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