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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