Type of Document bachelor_thesis Author Feagin, William D. URN etd-11152013-040012 Title Benefication of soybean oil by use of centrifuge Degree Bachelor of Science Department Chemical Engineering Advisory Committee
Advisor Name Title Frank C. Vilbrandt Committee Chair Keywords
Date of Defense 1939-05-13 Availability restricted AbstractSamples of soybean oil were centrifuged in
a Sharples supercentrifuge at speeds varying from
15,000 to 45,000 revolutions per minute and with
ring dam sizes of # 7 to # 9 in use in order to
determine the effect of centrifuging upon the
rancidity, odor, color, end taste of the oil.
It was found that most of the rancidity could
be removed, the taste improved slightly, the color
only slightly changed, and the odor of the soybean
oil improved very much, In general, the quality of
the oil was made much more desirable although thirty-five per cent of the oil was lost during the process as soap stock.
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