Refining Of Vegetable Oil With Enugu Coal
Refining vegetable oil with Enugu coal involves a process of purification and enhancement using the unique properties of coal sourced from Enugu, Nigeria. This method employs coal’s adsorption capabilities to remove impurities such as pigments, free fatty acids, and undesirable odors from the crude vegetable oil, thereby improving its quality and shelf life. The process typically begins with degumming to remove phospholipids, followed by neutralization to eliminate free fatty acids, and then bleaching using activated Enugu coal to adsorb color pigments and other contaminants. Finally, the oil undergoes deodorization to remove any remaining odors and volatile compounds, resulting in a refined vegetable oil of high purity and improved sensory characteristics. The utilization of Enugu coal in this refining process not only enhances the quality of the vegetable oil but also presents an eco-friendly and cost-effective solution, leveraging the abundant coal resources of the region to benefit the food processing industry.
This project was carried out using acid activated coal from Enugu coal and the production of ve4getablew oil was monitored using spectrophotometer to measure the absorbance. It was also perform to check the suitability of activated Enugu coal as a bleaching agent for palm oil.
The Enugu coal samples were collected, size reduced, carbonized and activated with acid (phosphoric Acid) before being used for the bleaching process. The bleaching process lasted for 40minutes and it was absorbed that activated coal is a poor absorber of palm oil.
From the result obtained, it was observed t6hat at different temperature rang of 120oc, 150oc and 180oc of 10g of activated coal mixed with 100ml of palm oil, that the co lour absorbance were 1.65, 1.2 and 0.4 respectively. The optimum amount of 10g at bleaching temperatur4e of 180ocfound to be the best for better bleaching.
It was observed that as the temperature increase, the pe4rcentage colour reduction of the oil increase. Beside, it was observed that the smaller the particle size of the activated coal samples, the higher their effect on the oil and the higher the percentage colour reduction.
TITLE PAGE
LETTER OF TRANSMITTAL
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENT
CHAPTER ONE
1.1 INTRODUCTION
1.2 SCOPE/OBJECTIVE OF PROJECT
CHAPTER TWO:
LITERATURE REVIEW
2.0 HISTORY OF PALM OIL
2.1 PROCESSING OF PALM OIL
2.2 CHEMICAL COMPOSITION OF PALM OIL
2.2.1 CAROTENES
2.2.2 FATTY ACIDS
2.2.3 PHOSPHOLIPIDS (PHOSPHATIDES)
2.2.4 GUMS
2.3 CHARACTERISTICS OF PALM OIL
2.3.1 SPOILAGE FACTORS OF PALM OIL
2.3.2 PREVE4NRTIVE MEASURES
2.4 REFINING OF CRUDE PALM OIL
2.4.1 DEGUMMING
2.4.2 NEUTRALISATION
2.4.3 BLEACHING
2.4.4 BLEACHABILITY OF PALM OIL
2.4.5 CHEMICAL BLEACHING
2.4.6 AERATION BLEACHYING
2.4.7 BLEACHING BY ADSORPTION
2.5.0 ADSORPTION
2.5.1 TYPES OF ADSORPTION
2.52 APPLI8CATION OF ADSORPTION PROCESS
2.53 NATURE OF ADSORBENT
2.5.4 STRUCTURE OF ADSORBENT
2.5.5 ADSORPTION EQUIPMENT
2.6 COAL AS AN ADSORBENT
2.6.1 MECHANISM OF COAL FORMATION
2.7 TYPES OF COAL AND ITS PROPERTIES
2.7.1 COAL RANK AND CLASSIFICATION BY RANK
2.7.2 CLASSIFICATION OF COAL
2.7.3 PROPERTIES OF COAL COMMONLY
USED IN CLASSIFICATION
2.7.4 PHYSICAL PROPERTIES OFT COAL
2.7.5 CAKING ANDR COKING PROPERTIES
2.76 CALORIFIC VALUE
2.77 ACTIVATED CARBON
2.78 CHEMICAL PROPERTIESOF COAL
2.79 COAL CARBONIZATION
2.80 ADSORPTION PARAMETERS OF ACTIVATED CARBON
CHAPTER THREE
EXPERIMENTAL PROCEDURE
3.10 MATERIAL TREATEMENT
3.11 CARBONIZATION OF COAL
3.12 COAL ACTIVATED
3.13 PERCENTAGE APPEARENT POPOSITY OF ACTIVATED COLA
3.34 TREATMENT OF PALM OIL
3.15 BLEACHING OPERATTION
3.16 EFFECT OF TEMPERATURE ON BLEACHING
3.17 EFFECT OF PARTICLE SWIZE ON BLEACHING
3.18 EXPERIMENTAL ANALYSIS OF BLEACHING OIL
TEST FOR SPECIFIC GRAVITY
TEST FOR ACID VALUE
TEST FOR SAPONIFICATION VALUE
TEST FOR IODINE VALUE
CHAPTER FOUR
4.0 EXPERIMENNTAL RESULT
4.1 EFFECT OF TEMPERATURE ON BLEACHING
SPECIFIC GRAVITY VALUE
ACID VALUE
SAPONIFICATION VALUE
IODINE VALUE
CHAPTER FIVE
5.1 DISCUSSION
5.2 CONCLUTION/RECOMMENDATION
INTRODUCTION
Nigeria is one of the countries of the world richly blessed with weather favorable for the gr4owth of palm tree, the major source of palm oil.
Research and studies over the years helped in the improvement of the quantity of palm oil and transforming it into a high quality vegetable oil which is one of the aims of this project work. The oil is basically used for cooking and soap making. It may also be used for magarines and vegetable ghee, for shortening in pasteries and bread, for pharmaceutical and cosmetic products, as a lubricant and emulsion for insecticides and as a fuel for diesel engines. However, the extraction of palm oil from its palm fruits have been a major concern. Thanks to advancement in technology that have always proferred solution to save of reeds. Apart from the tradition of palm oil, there is an improved method of extraction of palm oil which include :sterilization, threshing or stripping, milling and digestion, processing/pressing and clarification and finally drying to reduce the content of water.
Moreso, Enugu coal play important role in the extraction of palm oil as an adsorbent material. Adsorption is a very important process in this project, Enugu coal playing the role in refining of palm oil. Refining operation here include neutralizing of free fatty acid, using sodium hydroxide, bleaching to improve flavour and stability which is the major work of Enugu coal and deodorizing to remove odour.
1.1 SCOPE/OBJECTIVE OF THE PROJECT
The objective of this project is to develop the technology of producing vegetable oil with Enugu coal and how to improve the efficiency of the adsorptive ability of Enugu coal. Besides comparing the effect of temperature on bleaching of palm oil, effect of particle size and regenerated coal is very essential.
Refining Of Vegetable Oil With Enugu Coal:
Refining vegetable oil with coal is not a common or recommended method in the modern food industry due to several reasons, including health and environmental concerns. Vegetable oil refining typically follows established and safe processes that do not involve coal. The primary methods for refining vegetable oil are physical and chemical processes that focus on removing impurities, enhancing flavor, and ensuring the oil meets quality standards.
Here are some of the key reasons why coal is not used in vegetable oil refining:
Health Concerns: Coal combustion produces various harmful byproducts and pollutants, including sulfur dioxide, nitrogen oxides, and particulate matter. Using coal in the refining process can introduce these pollutants into the oil, making it unsafe for consumption.
Environmental Impact: Coal is a non-renewable fossil fuel that contributes to greenhouse gas emissions when burned. Its use in food processing can have a negative environmental impact and goes against sustainability and environmental responsibility principles.
Taste and Odor: Coal has a strong and distinctive taste and odor, which would negatively affect the flavor and aroma of the vegetable oil, making it undesirable for consumption.
Regulatory Compliance: Food safety regulations and standards prohibit the use of certain substances, including coal, in food processing due to their potential health risks.
Instead of coal, vegetable oil refining typically involves processes such as degumming, neutralization, bleaching, and deodorization. These processes are designed to remove impurities, including phospholipids, free fatty acids, pigments, and undesirable odors, while preserving the oil’s quality and safety.
It’s essential to follow established and safe methods for vegetable oil refining to ensure that the final product is suitable for consumption and meets regulatory requirements. If you are involved in vegetable oil production or refining, it’s important to consult with experts in the field and adhere to industry best practices and food safety standards.