FIELD: fat-and-oil industry. SUBSTANCE: on measures conductivity of hydrated vegetable oil at 50-70 C with amount of hydration agent between 0.5 and 3.0% of the weight of unrefined vegetable oil. Minimum value of conductivity of hydrated vegetable oil is then found. After that, constant values of temperature and amount of hydration agent corresponding to minimum conductivity value are maintained. EFFECT: improved quality of oil and phospholipid concentrates. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
METHOD AND DEVICE FOR DETERMINING EFFICIENCY OF VEGETABLE OIL HYDRATION PROCESS | 1999 |
|
RU2161184C1 |
LINE FOR PRODUCING HYDRATED OIL AND PLANT PHOSPHOLIPIDS | 2001 |
|
RU2194747C1 |
METHOD FOR HYDRATION OF HARDLY-HYDRATED VEGETABLE OILS | 2000 |
|
RU2173699C1 |
METHOD OF PREPARING HYDRATED VEGETABLE OILS AND FOOD VEGETABLE PHOSPHOLIPIDS | 1998 |
|
RU2135553C1 |
METHOD FOR HYDRATION OF DARK-COLORED NONREFINED VEGETABLE OIL | 2002 |
|
RU2216577C1 |
METHOD OF HYDRATION OF VEGETABLE OIL | 2007 |
|
RU2358006C1 |
HYDRATION METHOD OF VEGETABLE OIL | 2007 |
|
RU2333941C1 |
METHOD OF PREPARING HYDRATED VEGETABLE OILS AND FOOD VEGETABLE PHOSPHOLIPIDS | 1998 |
|
RU2135554C1 |
METHOD FOR HYDRATION OF HIGH-OLEIC SUNFLOWER OIL | 2006 |
|
RU2320711C1 |
PROCESS FOR PREPARATION HYDRATED VEGETABLE OILS AND PHOSPHOLIPIDE CONCENTRATE | 1992 |
|
RU2008329C1 |
Authors
Dates
2001-05-27—Published
1999-11-09—Filed