Quality of oil from damaged soybeans

摘要: Various processing steps were explored in an at-tempt to improve the quality of oil from field- and storage-damaged soybeans. A crude soybean (5.7% free fatty acid) commercially extracted damaged soybeans was degummed laboratory with different reagents: water, phosphoric acid, acetic anhydride. Two alkali strengths, each at 0.1 0.5% excess, used refine oil. After vacuum bleaching (0.5% activated earth) deodorization (210 C, 3 hr), these oils un-acceptable as salad oils. flavor score 6.0 or higher characterizes a satisfactory Scores water acid ranged 4.5 5.1, while anhydride aver-aged 5.6. Flavor evaluations (phosphoric de-gummed) single- double-refined C deodorization) showed that latter signifi-cantly better. scores increased 5.0 about 6.0. To study effects tem-perature, commercial alkali-refined, water-washed bleached earth, but degumming step omitted. evalua-tion deodorized 210, 230, 260 temperature increment raised significantly. Further specially proc-essed (water, anhy-dride given single double refinings C) is most important factor affecting initial beans. hydrogenation hydro-genation-winterization treatments produced high quality, poorer keeping proper-ties than normal No evidence found implicating nonhydratable phosphatides problem. Iron had deleterious effect not treated citric during deodorization.