Basic theory and principles of degumming, refining, bleaching, and deodorization are reviewed. Composition of crude oils, hydration of ions and molecules, neutralization of organic acid, and separation and modification of products by centrifugation, adsorption, and vacuum steam distillation are briefly summarized. Reactions of vegetable oils include hydration, neutralization, and oxidation.
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J. C. Cowan (1976) studied this question.
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