Grasas y Aceites, Vol 43, No 5 (1992)

Degumming of soybean oil


https://doi.org/10.3989/gya.1992.v43.i5.1142

Saadia M. Aly
Fats and Oils Department, National Research Centre, Dokki, Cairo, Egypt

Abstract


Degumming process was carried out on Factory grade crude soybean oil in fats and oils Department. Thirty two samples were treated with different concentrations of phosphoric acid and / or water at different temperatures and with different time of stirring. It was found that degumming 100 gm of oil with 3,5% water only and with 0,34 gm phosphoric acid in 5,8% water, at 75°C with stirring time of 30 minutes gave better results compared with other conditions.
The analysis of variance of factorial experiments for illustrating the different effect and interaction between time of stirring and temperature during degumming process was recorded.

Keywords


Degumming; Soybean oil; Statistical analysis

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