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Miscibility of vegetable oils and alcohol.
Raghunatha Rao, Y. K. (1954) Miscibility of vegetable oils and alcohol. Bulletin of Central Food Technological Research Institute, 3. pp. 221-224.
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Abstract
In order to study the extractability of vegetable oils by means of alcohol, the miscibilities of three typical oils, cottonseed, groundnut and mustard, were determined and the results are depicted in graphs showing miscibilities as weight percentages and as mol-fractions of oil in the liquids. The effect of the presence of other components like free fatty acids in oil, and the distribution of the extracted components in the oil and alcohol phases were also studied. Materials and Methods
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | miscibilities, cottonseed, groundnut, mustard oil |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Sep 2012 07:06 |
| Last Modified: | 13 Sep 2012 07:06 |
| URI: | http://ir.cftri.res.in/id/eprint/4650 |
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