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Sulfur content of crude rapesseed oil from aqueous extraction
Author(s) -
Embong M. S. B.,
Jelen P.
Publication year - 1980
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/bf02674365
Subject(s) - rapeseed , boiling , sulfur , chemistry , grinding , crude oil , extraction (chemistry) , aqueous solution , pulp and paper industry , chromatography , metallurgy , food science , materials science , geology , organic chemistry , petroleum engineering , engineering
Dry heating of rapeseed before grinding increased the sulphur content of the crude rapeseed oil. Boiling the seeds in H 2 O before grinding caused a slight decrease in the sulphur level of the oil. Control of pH during boiling of the ground rapeseed increased the sulphur content of the oil from ca. 2 ppm at pH 3.1 to ca. 10 ppm at pH 7.6.