Conventional alkali refining of edible oils is being replaced progressively by physical refining, which offers improved yields, reduced processing times and few by-product problems. The variables involved in physical refining- pre-treatment, processing time and processing temperature-have been studied on a laboratory scale for the refining of soyabean oil, and related to the quality characteristics of the refined products. The best results are obtained with phosphoric acid degummed, partially bleached oil processed at up to 250°C for not more than 2 hr. Higher temperatures and longer times lead to quality defects such as loss of stability, increased viscosity, darkening and chemical changes reflected in reduction of iodine value and increase in free fatty acids.
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Jawad et al. (1983) studied this question.
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