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THE
EFFECT OF STORAGE ON UNREFINED VEGETABLE OIL
ABSTRACT
This research work was aimed at
determining the effect of storage on unrefined vegetable oil. In the course of
this research work, palm oil was used as a sample to determined the effect of
storage to unrefined vegetable oil. A storage on interest was developed on this
research work to have a standard knowledge on the storage problems of palm oil
in particulars when not refined.
In the analysis of this research work,
the empirical tests from the British standard institute (BSI) for assessing the
quality of palm oil were carried out on five selected parameters. These are
free fatty acid (FFA),a cid values (AV), sapenfification values (S.V),
perceoxide (M.S).
These experiments were conducted weekly
and the results obtained show that as the time of storage increase the values
of these test parameter increase. The results obtained implies that, as the
time of storage increase there is increase in the deterioration of the palm oil
since the test parameters above increase.
These results were clearly shown on
graphs plotted (figure 3.01-3.05) for each of the parameters against time of
storage.
TABLE OF CONTENT
CHAPTER ONE
1.0
INTRODUCTION
1.1
Objective
1.2
Scope
CHAPTER TWO
2.0
literature
review
2.1
types of vegetable
oils
2.2
classification of vegetable
oil
2.3
classification according to dominant fatty
acids
2.4
brief history of plant
source
2.5
palm oil processing
methods
2.6
Composition of palm
oil
2.7
Empirical analysis for assessing the quality of vegetable oil
2.8
Physical properties of vegetable
oil
2.9
Chemical properties of vegetable
oil
2.10
Changes in the specified properties with time of
storage
2.11
Literature details of carrying out the empirical tests
2.12
literature results of the specified
properties
2.13
causes of vegetables oil
deterioration
CHAPTER THREE
3.0
experimental method and
results
3.1
fee fatty
acid
3.2.
acid
value
3.3.
moisture content
3.4.
saponification value
3.5.
specific gravity
3.6.
peroxide vale
3.7.
analysis of
results
3.8.
sample calculations of the specified properties
3.9.
tabulated results of the specified properties
CHAPTER FOUR
4.0
DISCUSSION
CHAPTER FIVE
5.0
Conclusion
5.1
Recommendations
CHAPTER SIX
6.0
References
CHAPTER SEVEN
7.0
appendixes
CHAPTER ONE
INTRODUCTION
The world “fats” names a food group
that includes what is probably though as both fats and plant supplies and
are usually solid a room temporate oils are produced mainly from plants and are
liquids. The most common oils are extracted from seed (safflower, sunflower,
sesame, canda, flex) beans (peanuts, soy), grains 9corn wheat germ) fruits
(avocado, olive) and nuts (almond, coconut, walnut, palm kernel).
In the natural foods industries, the
term unrefined vegetable oil is used for expeller pressed unrefined vegetables
oils.
When labeled, unrefined oils should
contain only 100% expeller pressed oil of the first pressing. Unrefined
vegetable oils are processed using a higher standard (great care0. tank and
line flowly with hart goes, washing and purging of lines between different
vegetable oils, and proper degregation of vegetable oils are all handling
techniques used to inhume healthier, better quality vegetable oils.
The properties of vegetable oils are
very important factors in food industries as they determine the actual
quality-freshness and shelf life of oil processed or bought from the market.
This is because as finished goods (canned foods, sterilized foods etc)
deteriorate, so also do unrefined vegetable oil depreciate in quality when
stored for a considerable long period of time and the only way industries that
uses them for production can check the qualities is only by carrying out an
empirical study on the depreciating properties of the oil.
The analysis aim testing of fats and
oil is needed for an assessment of the quality and the purity as well as for
their identification. A number of physical and chemical constants have been
established for these purpose. Although many of them are empirical, others are
guite specific measurement of the properties of the oil. Those most commonly
used to establish identity are, saponfication value, iodine value refinactive
index, free fatty acid, peroxide value, moisture content, etc. a comparative
study of the effect of storage on the properties of unrefined vegetable oil is
therefore essential for checking the various factors that results to the change
in properties of unrefined vegetable oil when stored for a long period of time.
This from the bases or aim of this research work.
Since, there are so many kinds of
unrefined vegetable oil as there are vegetable oils it will not be possible for
all of them to be exhausted in this work. To this end, unrefined palm oil will
be used as the experimental sample.
Sequel to the various studies made, it
is believed that at the end of this research work, the society will come to
know that strong unrefined palm oil for a long period of time will affect
certain important properties which reduces the value of the oil for a
particular application. Moreover, the knowledge to be developed form this
research work will be appreciated in the storage and preservation f the
unrefined palm oil, as wel as the various uses for which the oils might be put
into such as, paint making, soap and detergent production, lubricants,
pharmaceuticals, plaxticsers, cooking etc.
1.1
OBJECTIVES
The objectives of this research work is
to determine the effect of storage on the properties of unrefined vegetable oil
by carrying out various empirical test and to compare them with the commercial
standards and trading rules of Nigeria industries standards for food and
quality control (NIS). It is also aimed at educating the masses on the keeping
factor of unrefined vegetable oils, some empirical tests that could be embarked
upon to determine the quality of the oil and to achieve on its storage
characteristics.
1.2
SCOPE
The scope of this research work is
limited to the study of the effect of storage on unrefined vegetable oil using
simple laboratory method.
1. Discuss
types and classification of vegetable oil
2. Describe
the various constituents of unrefined palm oil
3. Describe
and carryout physical and chemical test properties of assessing unrefined
vegetable oil such as;
a.
acid value
b. saponfication
value
c.
moisture content
d. peroxide
value
4. describe
the causes of unrefined? Palm oil deterioration
a.
rancidity
b. heat
c.
light
d. aum
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