subject: Cooking Oils: Avail Vegetable Cooking Oils And Stay Healthy [print this page] The cooking oil we eat usually falls into two categories: 1) Vegetable oil which are obtained by processing soybeans, olives, coconuts, corn, peanuts, sunflower seeds, cotton seeds, sesame seeds, flax seeds and safflower seeds and, 2) Animal oils and fats that are transformed from the cuttings of freshly slaughtered animals.
Vegetable oils are procured by pulverizing, cooking, ejecting and pressing, or by solvent removal of raw materials. After the filtration, the oil is put in rudimentary oil storage. The tanks used in oil storage are furnished with side entry mixers to keep the foots in suspension and ensure a regular supply to down-stream equipment. These tanks are often built with heating pipes.
After this comes the process of batch refining. Here the oil is treated with a 20% mordant solution to react the fatty acids. This method results in the arrangement of soft soaps which poured off. The oil then goes to refined oil storage. The tanks used in this edible oil processing stage provide gush capacity in the system. Lower power levels are used than for crude oil with foots.
The procedure of cooking oil processing leads to further phases of blending and bleaching. Blending is done in small tanks with handy mixers at 0.3 - 0.4 HP/1000 gallons for 20 to 30 minute blend times. Larger tanks will use side entry mixers at 0.2 - 0.3 HP/1000 gallons. The lightening of oil is done by extensive mixing 0.5 -2.0% bleaching clay.
The variation of oil is done by hydrogenation which brings down the degree of un-saturation, raises the melting range, improves color and the resistance of oxidation. This process is conducted in hydro generators which are usually tall tanks with cooling coils and multiple impellers working at relatively high speeds. The core medium is nickel on Kieselguhr. The supply of hydrogen is rigidly controlled due to highly exothermic reaction. Mixer power levels will range from 3-10 HP/1000 gallons with Rushton turbines for primary gas dispersion and axial impellers to promote heat transfer and to reincorporate hydrogen from the vapor space by vortexing.
This is a common procedure taken up by various companies for edible oil processing. However, this process might be changed if used in different circumstances. The eventual purpose of oil refining is to eliminate extra fatty acids and confining the oils from oxidation. It not only removes unwanted elements but also enhances its odor, taste and color.
In the market we are available with different types of cooking oil made of various vegetables and fruits giving different flavour to the food. It is very difficult to choose the best cooking oil among all the cooking oil present in the market. The list of cooking oil is a long one including various types of oil such as Refined Soyabean Oils, Corn oils, Sunflower oil etc.
The variation of oil is done by hydrogenation which brings down the degree of un-saturation, raises the melting range, improves color and the resistance of oxidation. This process is conducted in hydro generators which are usually tall tanks with cooling coils and multiple impellers working at relatively high speeds. The core medium is nickel on Kieselguhr. The supply of hydrogen is rigidly controlled due to highly exothermic reaction.
