Chemical process technology

• Triglyceride

  An ester derived from glycerol and three fatty acids
• Categories of Oils

  • Edible Oil
  • Non-Edible Oil
• Unsaturated oils

  Contain carbons joined by double carbon-carbon bonds
• Edible oils

  • Based on vegetable sources, mainly used for direct human consumption
• Vegetable oils

  Triglycerides extracted from plant seeds or fruits
• Extraction of edible oil usually does not require any chemical processing
• Vegetable oils are made up of hydrocarbons
• Global consumption of vegetable oils in 2020
• Iodine value

  Refers to the amount of iodine that a substance can absorb, indicating the degree of unsaturation
• Bromine test for vegetable oils

  Add bromine water to the oil and shake, colorless indicates unsaturated oil, red indicates saturated oil
• Extraction of vegetable oils

  Involve physical changes or unit operations while chemical conversions are introduced in the refining or further processing stages
• Types of vegetable oils

  • Olive oil
  • Almond oil
  • Palm kernel oil
  • Avocado seed oil
  • Pumpkin seed oil
  • Cocoa butter
  • Rice bran oil
  • Coconut oil
  • Safflower oil
  • Corn oil
  • Sesame seed oil
  • Cottonseed oil
  • Sunflower oil
  • Flaxseed oil
  • Soybean oil
  • Grapeseed oil
  • Walnut oil
  • Hemp oil
• Non-edible oils

  • Can be vegetable oils, petroleum oils, or animal fat, used for industrial purposes
• Applications of non-edible oils

  • Sustainable production of biodiesel, lubricant, coolant, engine oil, grease, pesticidal, medicinal, and cosmetic usages
• Less expensive oils are economic for industrial large-scale applications
• Non-edible oils may not necessarily be healthy and hygienic
• Steps involved in vegetable oil extraction

  1. The fruit or seeds must be planted, harvested, and then cleaned

  2. Shells of the seeds are broken using an oil seed cracker

  3. Oil seeds are cleaned using magnets, screens, etc.

  4. Seeds are conditioned to the correct temperature and moisture using an oil seed conditioner

  5. Oil-seeds are decorticated using an oil seed decorticator

  6. Seeds are crushed between a rotating screw and a stationary ring to expel oil

  7. Products of pressing are raw pressed oil and press cake

  8. Various methods of extracting vegetable oils are mechanical extraction and chemical extraction

  9. Mechanical extraction can be cold press or hot press

  10. Pressed cake is flaked and broken down for additional oil extraction

  11. Flakes are ground up and mixed with hexane to produce a slurry, which is heated

  12. During heating, the hexane evaporates, and is collected for further use

  13. While being heated, the meal releases the remaining oil, which is mixed
• Edible oils vs Non-edible oils

  • Edible oils are consumed as food ingredients and mainly used for cooking including sautéing, frying, and baking
  • Non-edible oils are utilized in various forms for several industrial applications
• Applications of vegetable oils

  • Food
  • Beauty products and aromatherapy
  • Paints and varnishes
• Edible oils contain

  • Various nutritional elements
• Different chemical processing is desired to make non-edible oils suitable for a particular application
• Expensive oils have tight cleanliness requirements and limited supply
• Edible oils are healthy and hygienic
• Major consumers of non-edible oils

  • Transport industries
  • Candle, soap, synthetic detergent, resin, ink, wax, dye, paint, and varnish factories
• Extraction of vegetable oils

  1. Preparation process

  2. Pressing process

  3. Extraction process

  4. Refining process
• Omega 3 is an essential fatty acid found in oily fish, avocados, and certain oils, including flaxseed oil, which may help protect against heart disease
• Consuming too much saturated oils can lead to health problems while consuming unsaturated oils can help lower cholesterol and provide the body with essential fatty acids (EFAs)
• Degumming

  To remove phospholipids or gums from the crude oil using water and/or acid (Citric acid)
• Consumption of more energy than needed can lead to weight gain and heart disease
• Solvent Extraction (Sunflower oil)

  1. Heat mixture until it boils

  2. Steam and plant oil vapor move to the condenser

  3. Gases cool and turn to liquid

  4. Oil and water are collected, oil floats on top
• Saturated oils raise blood cholesterol
• Oil production

  1. Roasted seeds produce acidic oils

  2. Chemicals are added to increase yield

  3. Pressed cake is flaked and broken down for additional oil extraction

  4. Flakes are ground up and mixed with hexane to produce a slurry, which is heated

  5. During heating, hexane evaporates and is collected for further use

  6. Meal releases remaining oil while being heated, mixed with a small amount of hexane that did not evaporate
• Neutralization

  Feedstock is taken into the neutralizers and the fatty acids are removed with the use of a diluted alkali solution (sodium hydroxide)
• Omega 3 fatty acids can improve children’s ability to learn
• Steam Distillation (Lavender Oil)

  1. Heat mixture until it boils

  2. Steam and plant oil vapor move to the condenser

  3. Gases cool and turn to liquid

  4. Oil and water are collected, oil floats on top
• Polyunsaturated oils are made up of omega-6 (alpha-linolenic acid) and omega-3 (alpha-linolenic acid) fatty acids
• Extraction stage

  1. Impurities in the oil are removed

  2. Chemical purification involved consists of gum removal, neutralization, bleaching, wintering, and deodorization
• Cooking in oil increases the energy that the food releases when eaten
• Refining stage

  1. Removal of color pigments contained inside vegetable oils

  2. Bleaching clay absorbs suspended matter and other minor impurities

  3. Removal of wax from vegetable oils

  4. Efficient removal of undesirable substances through steam-heating
• High absolute intake of omega-6 fatty acids and a high ratio of omega-6 to omega-3 fatty acids can increase inflammation