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PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD …：植物油和食品的精制工艺…
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
TABLE OF CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
CHAPTER ONE
INTRODUCTION
CHAPTER TWO
The Oil Palm
Extraction and Refining of Vegetable Oil
Types and Sources of Vegetable Oil
Physical Properties and Chemical Reactions of Vegetable Oil
Role of Vegetable Oil in the Diet
Utilization and Production of Vegetable Oil
Factors Influence Quality of Oil
Preservation Method of Vegetable Oil
Problems Facing Vegetable Oil Industry
Cholesterol
Food Sources of Cholesterol
Effects of Cholesterol, Other Lipids and Lipoproteins to the Heart
Reduction of Cholesterol in the Body
CHAPTER THREE
Conclusion and Recommendation
References
CHAPTER ONE
INTRODUCTION
Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of the oil palm which contains 45 – 55% oil. Palm oil belongs to a class of food known as fat and oil, which are generally termed lipid. It is oil from plant origin.
However, oil palm exists in a world semi and cultivated state in three kinds of the equatorial tropics:
In Africa
South-east Africa
And in America
It is indigenous to West Africa and grows wild in most parts of Southern Nigeria.
The oil palm gives the highest yield of oil per unit area of any crop, and produces two distinct oil. The outer fibrous layer provide palm oil, the inner hard unit contains palm kernel oil, both which are important in world trade.
Though both palm oil and palm kernel are derived from the pulp during processing. The international trade in palm oil began in the beginning of the nineteenth century, while pal, kernels trade develop after 1850.
Naturally, the oil palm must be harvested before processing can take place. This is usually occurs when t he fruit bunches changes colour from black to orange and fruiting body becomes detached from the stalk (Piggott, 1990; p. 109).
Once the produce is harvested, it is taken to the mill for the p
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