بررسی مقایسوی پروسه‌های تصفیه فزیکی و کیمیاوی روغن خام نباتی

Abstract

Crude vegetable oil obtained through mechanical pressing or solvent extraction includes various impurities that naturally exist in oilseeds. Crude vegetable oils comprise around 98% triglycerides and other compounds such as proteins, vitamins, free fatty acids, gums, resins, aldehydes, ketones, phosphatides, and others in minor proportions. Apart from olive oils, the rest of the crude oils, such as soybean, corn, sunflower, and others, cannot be directly consumed without undergoing refining processes. Oil refining aims to obtain better quality, odorless, lighter color, longer stability, and make it healthier. In this review article, the physical and chemical refining of crude vegetable oil is discussed, and as a result, the advantages and disadvantages of both methods are explained in detail.