Fractionation of Oils for Value Addition

Vishwaprakash, Mahadimane P. (2006) Fractionation of Oils for Value Addition. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Vegetable oils are fractionated to increase their value in order to make better use for food and other purposes. Fractionation is a thermo-mechanical separation process in which a multicomponent mixture is physically separated into two or more fractions with distinct physical and chemical properties.Theoretical calculations on molecular weights of Glycerides on certain oils e.g.,Soybean oil and linseed oil were carried out that could be useful for fractionation in utilizing the energy efficient techniques of membrane filtration or the sophisticated technique of molecular distillation.
Uncontrolled Keywords:	oils valued addition fractionation oils
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Dec 2006
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/376

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