Description
INTRODUCTION
EXTRACTION AND CHARACTERIZATION OF VEGETABLE OIL USING BREAD FRUIT SEED.
Vegetable oil
A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term “vegetable oil” can be narrowly defined as referring only to substances that are liquid at room temperature, or broadly defined without regard to a substance’s state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats. Vegetable oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds.
TABLE OF CONTENT
CHAPTER ONE
Introduction
1.1 Vegetable oil
1.2 Production of Vegetable Oils
1.2.1 Mechanical extraction
1.2.2 Solvent extraction
1.2.3 Sparging
1.2.4 Hydrogenation
1.3 Uses of triglyceride vegetable oil
1.4 Negative health effects
1.5 Uses/Importance of Vegetable oils
1.5.1 Margarine
1.5.1.2 Manufacture of Margarine
1.5.2 Soap
1.5.2.1 Purification and finishing
1.5.3 Biodiesel production
1.5.3.1 Reactions
1.6 Vegetable oils – General properties
1.7 Auto oxidation and oxidative stability in vegetable oils
1.8 Antioxidants and stability of vegetable oils
1.9 Vegetable oils as lubricants,
CHAPTER TWO
Characterization of vegetable oils: review of empirical Studies
2.1 Extraction, Characterization and Modification of Castor Seed Oil
2.2 Proximate Composition, Extraction, Characterization and Comparative
2.3 Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds
2.4 Extraction and characterization of vegetable oils from legume and palmae
CHAPTER THREE
Materials &Methods
CHAPTER FOUR
Results and discussion
Conclusion
References