مجموعة تكنولاب البهاء جروب

تحاليل وتنقية ومعالجة المياه
 
الرئيسيةالبوابةمكتبة الصورس .و .جبحـثالأعضاءالمجموعاتالتسجيلدخول
تنظيف وتطهير وغسيل واعادة تاهيل الخزانات


معمل تكنولاب البهاء جروب
 للتحاليل الكيميائية والطبية
والتشخيص بالنظائر المشعة
 للمخدرات والهرمونات والسموم
 وتحاليل المياه

مجموعة
تكنولاب البهاء جروب
لتصميم محطات الصرف الصناعى والصحى
لمعالجة مياه الصرف الصناعى والصحى
مجموعة تكنولاب البهاء جروب
المكتب الاستشارى العلمى
دراسات علمية كيميائية



معالجة الغلايات وانظمة البخار المكثف
معالجة ابراج التبريد المفتوحة
معالجة الشيللرات
مجموعة تكنولاب البهاء جروب
اسنشاريين
كيميائيين/طبيين/بكترولوجيين
عقيد دكتور
بهاء بدر الدين محمود
رئيس مجلس الادارة
استشاريون متخصصون فى مجال تحاليل وتنقية ومعالجة المياه
متخصصون فى تصنيع وتصميم كيماويات
معالجة الصرف الصناعى والصحى
حسب كل مشكلة كل على حدة
تصنيع وتحضير كيماويات معالجة المياه الصناعية
مؤتمرات/اجتماعات/محاضرات/فريق عمل متميز
صور من وحدات معالجة المياه


technolab el-bahaa group
TECHNOLAB EL-BAHAA GROUP
EGYPT
FOR
WATER
TREATMENT/PURIFICATION/ANALYSIS
CONSULTANTS
CHEMIST/PHYSICS/MICROBIOLIGIST
 
INDUSTRIAL WATER
WASTE WATER
DRINKING WATER
TANKS CLEANING
 
CHAIRMAN
COLONEL.DR
BAHAA BADR EL-DIN
0117156569
0129834104
0163793775
0174041455

 

 

 

تصميم وانشاء محطات صرف صناعى/waste water treatment plant design

technolab el-bahaa group
egypt
We are a consultants in water treatment with our chemicals as:-
Boiler water treatment chemicals
Condensated steam treatment chemicals
Oxygen scavenger treatment chemicals
Ph-adjustment treatment chemicals
Antiscale treatment chemicals
Anticorrosion treatment chemicals
Open cooling tower treatment chemicals
Chillers treatment chemicals
Waste water treatment chemicals
Drinking water purification chemicals
Swimming pool treatment chemicals
Fuel oil improver(mazote/solar/benzene)
technolab el-bahaa group
egypt
We are consultants in extraction ,analysis and trading the raw materials of mines as:-
Rock phosphate
32%-30%-28%-25%
Kaolin
Quartez-silica
Talcum
Feldspae(potash-sodumic)
Silica sand
Silica fume
Iron oxid ore
Manganese oxid
Cement(42.5%-32.5%)
Ferro manganese
Ferro manganese high carbon

 

water treatment unit design


 

وكلاء لشركات تركية وصينية لتوريد وتركيب وصيانة الغلايات وملحقاتها
solo agent for turkish and chinese companies for boiler production/manufacture/maintance

 

وكلاء لشركات تركية وصينية واوروبية لتصنيع وتركيب وصيانة ابراج التبريد المفتوحة

 

تصميم وتوريد وتركيب الشيللرات
design/production/maintance
chillers
ابراج التبريد المفتوحة
مجموعة تكنولاب البهاء جروب
المكتب الاستشارى العلمى
قطاع توريد خطوط انتاج المصانع
 
نحن طريقك لاختيار افضل خطوط الانتاج لمصنعكم
سابقة خبرتنا فى اختيار خطوط الانتاج لعملاؤنا
 
1)خطوط انتاج العصائر الطبيعية والمحفوظة والمربات
2)خطوط انتاج الزيوت الطبيعية والمحفوظة
3)خطوط انتاج اللبن الطبيعى والمحفوظ والمبستر والمجفف والبودرة
4)خطوط تعليب وتغليف الفاكهة والخضروات
5)خطوط انتاج المواسير البلاستيك والبى فى سى والبولى ايثيلين
6)خطوط انتاج التراى كالسيوم فوسفات والحبر الاسود
7)خطوط انتاج الاسفلت بانواعه
Coolمحطات معالجة الصرف الصناعى والصحى بالطرق البيولوجية والكيميائية
9)محطات معالجة وتنقية مياه الشرب
10)محطات ازالة ملوحة البحار لاستخدامها فى الشرب والرى
11)الغلايات وخطوط انتاج البخار الساخن المكثف
12)الشيللرات وابراج التبريد المفتوحة وخطوط انتاج البخار البارد المكثف
 
للاستعلام
مجموعة تكنولاب البهاء جروب
0117156569
0129834104
0163793775
 
القاهرة-شارع صلاح سالم-عمارات العبور-عمارة 17 ب
فلا تر رملية/كربونية/زلطيه/حديدية

وحدات سوفتنر لازالة عسر المياه

مواصفات مياه الشرب
Drinking water
acceptable
values

50

colour

acceptable

Taste

nil

Odour

6.5-9.2

ph

 

1 mg/dl

pb

5 mg/dl

as

50 mg/dl

cn

10 mg/dl

cd

0-100mg/dl

hg

8 mg/dl

f

45 mg/dl

N02

1 mg/dl

Fe

5 mg/dl

Mn

5.1 mg/dl

Cu

200 mg/dl

Ca

150 mg/dl

Mg

600 mg/dl

Cl

400 mg/dl

S04

200 mg/dl

Phenol

15 mg/dl

zn

 

 

الحدود المسموح به
ا لملوثات الصرف الصناعى
 بعد المعالجة
Acceptable
values
treated wate water
7-9.5

ph

25-37 c

Temp

40 mg/dl

Suspended solid

35 mg/dl

bod

3 mg/dl

Oil & grase

0.1 mg/dl

hg

0.02 mg/dl

cd

0.1 mg/dl

cn

0.5mg/dl

phenol

1.5 ds/m

conductivity

200 mg/dl

na

120 mg/dl

ca

56 mg/dl

mg

30 mg/dl

k

200 mg/dl

cl

150 mg/dl

S02

0.75 mg/dl

Fe

0.2 mg/dl

Zn

0.5 mg/dl

Cu

0.03 mg/dl

Ni

0.09 mg/dl

Cr

0.53 mg/dl

لb

0.15 mg/dl

pb

 





pipe flocculator+daf
plug flow flocculator
lamella settels

محطات تحلية مياه البحر بطريقة التقطير الومضى على مراحل
MSF+3.jpg (image)
محطات التقطير الومضى لتحلية مياه البحر2[MSF+3.jpg]
some of types of tanks we services
انواع الخزانات التى يتم تنظيفها
ASME Specification Tanks
Fuel Tanks
Storage Tanks
Custom Tanks
Plastic Tanks
Tank Cleaning Equipment
Double Wall Tanks
Septic Tanks
Water Storage Tanks
Fiberglass Reinforced Plastic Tanks
Stainless Steel Tanks
Custom / Septic
مراحل المعالجة الاولية والثانوية والمتقدمة للصرف الصناعى

صور مختلفة
من وحدات وخزانات معالجة الصرف الصناعى
 التى تم تصميمها وتركيبها من قبل المجموعة

صور
 من خزانات الترسيب الكيميائى والفيزيائى
 لوحدات معالجة الصرف الصناعى
المصممة من قبل المحموعة



technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group

technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group


technolab el-bahaa group




مياه رادياتير اخضر اللون
بريستول تو ايه
انتاج شركة بريستول تو ايه - دمياط الجديدة
مجموعة تكنولاب البهاء جروب

اسطمبات عبوات منتجات شركة بريستول تو ايه-دمياط الجديدة

مياه رادياتير خضراء فوسفورية

من انتاج شركة بريستول تو ايه 

بترخيص من مجموعة تكنولاب البهاء جروب


زيت فرامل وباكم

DOT3



شاطر | 
 

 تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء

استعرض الموضوع السابق استعرض الموضوع التالي اذهب الى الأسفل 
كاتب الموضوعرسالة
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عدد المساهمات : 3587
تاريخ التسجيل : 15/09/2009
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الموقع : مصر

مُساهمةموضوع: تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء   الثلاثاء مارس 17, 2015 11:13 pm

[img][/img]

[img][/img]

[img][/img]

[img][/img]


[img][/img]
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عدد المساهمات : 3587
تاريخ التسجيل : 15/09/2009
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مُساهمةموضوع: رد: تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء   الثلاثاء مارس 17, 2015 11:20 pm

B. The HLB System for Selecting Emulsifiers
 
Since the principal emulsifying agents are compounds containing both hydrophobic and hydrophilic groups, and since the phase in which the emulsifier is more soluble is generally the continuous phase, the type of emulsion produced (i.e. O/W or W/O) can be predicted on the basis of the relative hydrophilic-lipophilic properties of the emulsifier.




According to the hydrophilic-lipophilic balance (HLB) concept, each of the surface-active agents can be assigned a numerical value representing its hydrophilic-lipophilic balance.




Experimental determination of the HLB number for a given emulsifier is a tedious process.
However, this value may be calculated with satisfactory accuracy based on easily determined characteristics of the emulsifier.




The following equation was suggested by Griffin for polyhydric alcohol, fatty acid esters:




HLB = 20(1 - S/A)


where


S is the saponification number of the ester


 A is the acid number of the acid.


In certain cases, where accurate determination of the saponification number is difficult.
the relationship


HLB = (E+P)/5 is used


where



E is the weight percent of oxyethylene


P is the weight percent of polyhydric alcohol.


When ethylene oxide is the only hydrophilic group present the equation is reduced to HLB = E/5.
HLB numbers for some common emulsifiers are listed below.




The solubility of emulsifiers in water generally follows their HLB rank.
As a rule, emulsifiers with HLB values in the range 3-6 promote W/O emulsions; values between 8 and 18 promote O/W emulsions.




It has also been suggested that HLB values are algebraically additive so that the HLB of a blend of two or more emulsifiers can be obtained by simple calculation and that the blend of emulsifiers needed to produce maximum emulsion stability can be easily obtained.




This, however, is not always the case. Although the HLB concept is useful as a guide of comparing emulsing-forming or stabilizing properties, it suffers from a number of limitations.




First, commercial emulsifiers usually consist of a group of compounds rather than a single component.




This makes direct calculation based on chemical properties very difficult.




 Furthermore, the HLB method does not take into consideration such factors as emulsifier concentration, mesomorphic behaviour, temperature, ionisation of the emulsifier, interaction with other compounds present, or properties and relative concentrations of the oil and aqueous phases.




Pure monoglycerides, for example, have an HLB value of approximately 3.8. Accordingly they would be expected to form only W/O emulsions. However, at emulsifier concentrations that permit the formation of protective mesomorphic layers around the fat globules, pure monoacylglycerols promote O/W emulsions.




Moreover, it is well known that O/W emulsions prepared from a blend of emulsifiers are usually more satble than those prepared from a single agent having the same HLB.




C. PIT as a Basis for Selecting Emulsifiers




It is obvious that temperature is an important factor in relation to the emulsion-forming characteristics of a surface-active agent.




An emulsifier that tends to be preferentially soluble in water at relatively low temperatures may become preferentially soluble in oil at higher temperatures at which hydrophobic interactions become stronger.




Determination of the temperature at which this inversion occurs provides a useful basis for emulsifier selection.




A strong positive correlation has been observed between the phase-inversion temperature (PIT) of emulsifiers and emulsion stability.




Toxicology - Based on extensive toxicological studies, including metabolic tests and long and short term feeding experiments with animals, Acceptable Daily Intake (ADI) values have been assigned to most food emulsifiers by the FAO-WHO Codex Alimentarius Committee, and some of these values are given in the last column of the table.




Specific Food Emulsifiers - A brief discription of the most commonly used emulsifiers follows:




1. Fatty acid monoesters of ethylene or propylene glycol are also widely used in baking.
A more hydrophilic ester can be prepared from a fatty acid and an alcohol, such as nonaethylene glycol.




2. Sorbitan fatty acids esters are usually mixed esters of fatty acids with sorbitol anhydride or sorbitan.




Sorbitol is dehydrated first to form hexitans and hexides, which are then esterified with fatty acids.




The resulting products are known commercially as "Spans".




These agents tend to promote W/O emulsions.




Compounds that are more hydrophilic can be produced by reacting sorbitan esters with ethylene oxide.




Polyoxyethylene chains add to the hydroxyl groups through ether linkages.




The resulting polyoxyethylene sorbitan fatty acid esters are commercially known as "Tweens".




In general, these compounds form hexagonal I liquid crystals in water and they can solubilise small quantities of triacylglycerols.




With larger amounts of triacylglycerols, transformation to a lamellar-type liquid crystal takes place.




The ability of an emulsifier to solubilise nonpolar lipids is important to the formation of phase equilibria at the emulsion interface.




3. Sodium stearoyl-2-lactylate (SSL), an ionic emulsifier, is a strongly hydrophilic surface-active agent capable of forming stable liquid crystalline phases between oil droplets and water, and thus can be used to promote very stable O/W emulsions.




It is obtained from the interaction of stearic acid, 2 molecules of lactic acid, and NaOH.
Due to their strong starch-complexing abilities, sodium (and calcium) stearoyl lactates are commonly used in the baking and starch industries.




4. Phospholipids such as soybean lecithin and those in egg yolk are natural emulsifiers that promote mainly O/W emulsions.




Egg yolk contains 10% phospholipid and is used to help form and stabilise emulsions in mayonnaise, salad dressing and cake.




Commercial soybean lecithin contains approximately equal amounts of phosphatidylcholine, phosphatidylethanolamine and inositol.




It is used to help form and stabilise emulsions in ice cream, cakes, candies and margarine.




Lecithin emulsifiers of different phospholipid composition and HLB characteristics can be obtained from commercial lecithin by fractionation based on solubility in alcohol.




5. Water-soluble gums, derived from a variety of plants, are effective in stabilising O/W emulsions.




They inhibit coalescence by increasing the viscosity of the continuous phase and/or by forming strong films around the oil droplets.




Materials in this class include gum arabic, tragacanth, agar, pectin, xanthan, methyl- and carboxymethylcellulose and carrageenan.




6. Gylcerol esters are a class of nonionic emulsifiers extensively used in the food industry.




Monoglycerides (monoacylglycerols) are prepared by direct reaction of glycerol with fatty acids or refined fats in the presence of an alkaline catalyst.




Commercial monoglycerides usually contain a mixture mono-, di- and triesters of fatty acids with a monoglyceride content of about 45%.




However, concentrated products containing more than 90% monoester can be prepared by mollecular distillation.




Distilled monoacylglycerols are commonly used in the manufacture of margarine, snack foods, low-caloric spreads, whipped frozen dessert and pasta products.




The hydrophilic nature of a monoester can be increased by increasing the number of free hydroxyl groups in the alcoholic moeity of the molecule.




Polyglycerol esters with a wide range of HLB values are thus produced by esterification of fatty acids with polyglycerols.




Polyglycerol chains containing up to 30 glycerol units can be prepared by polymerisation of glycerol.




The phase behaviour of monoacylglycerol-water systems is critical for optimum functionality of monoacylglycerols in aqueous systems.




With pure monoacylglycerols, the lamellar-type liquid crystal dominates for esters of the 12:0 and 16:0 fatty acids, hexagonal II or cubic type liquid crystals are usually produced from fatty acid esters with longer chains.




When the water content is low, unsaturated monoacylglycerols yield lamellar-type liquid crystals at room temperature.




By increasing the water content to approximately 20%, a viscous isotropic phase forms that transforms into a hexagonal II phase at temperatures above 70ºC.




If the water content is increased above 40% the viscous isotropic phase will separate as gelatinous lumps, making uniform distribution very difficult.




Commercially produced distilled monoacylglycerols are frequently used in the form of aqueous mixtures to facilitate their distribution in food products.




As pointed out earlier, the swelling capacity of distilled monoacylglycerols can be increased very significantly by neutralisation of the free fatty acids commonly present, or by the addition of trace amounts of ionic substances.




Dilute dispersions of the commercial products, when buffered to pH 7, gave clear homogenous dispersions that form a stable gel upon cooling.




Industrial products known as crystalline hydrates are prepared by heating a mixture of about 25% saturated distilled monoacylglycerols in water to about 65ºC, acidifying the resulting mesophase with acetic or propionic acid to pH 3 and cooling with a scraped-surface heat exchanger.




The product is a stable dispersion of tiny monoacylglycerol b crystals in water.




The so-called hydrates, which possess unusually smooth texture, are commonly used in the baking industry.




7. The hydrophobic character of monoacylglycerols can be enhanced by the addition of various organic acid radicals yielding esters of monoacylglycerols with hydroxycarboxylic acids.




Lactylated monoacylglycerols, for example, are prepared from glycerol, fatty acids and lactic acid.




Succinic and malic esters can be obtained in a similar fashion.




 Acetylated tartaric acid monoacylglycerols are produced by reacting the monoacylglycerol with diacetyl tartaric acid anhydride.




The diacetyl tartaric acid esters, as well as the succinic acid esters, form lamellar liquid crystals that have limited swelling capacity in water.




However, as is true of distilled monoacylglycerols, their capacity to imbibe water can be increased drastically by the addition of NaOH.




Malic acid esters form cubic mesomorphic phases with water contents of up to 20% and hexagonal II phases at higher temperatures and water concentrations.




Succinic acid esters do not form mesomorphic phases with water, but they do exhibit mesomorphism.
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مُساهمةموضوع: RBD PALM OLEIN OIL   السبت مارس 21, 2015 3:40 am

[ltr]RBD Palm Olein[/ltr]


[ltr]RBD Palm Olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures. [/ltr]


[ltr]It is especially suitable for frying and cooking. [/ltr]


Main applications of RBD Palm Olein include salad and cooking oils in households, industrial frying fat of instant noodles, potato chips, doughnuts and condensed milk.





Cargill produces several brands of cooking oil such as Olina and Waha. We also contract produce and package for customers using their own brands.





RBD Palm Olein is cholesterol-free and contains vitamin D and E. 




[ltr]It has high stability to oxidation and is nutritionally healthy with a balanced composition. [/ltr]


[ltr]Emulsifying agents may be added along with permitted colors, flavors and other ingredients as desired to suit final product application.[/ltr]


[ltr]Chemical and Physical Characteristics[/ltr]


 
[ltr]OLINA 10[/ltr]




[ltr]OLINA 7[/ltr]




[ltr]FFA (as palmatic % max)[/ltr]




[ltr]0.1[/ltr]




[ltr]0.1[/ltr]




[ltr]M&I (% max)[/ltr]




[ltr]0.1[/ltr]




[ltr]0.1[/ltr]




[ltr]Colour (Lovibond, 5 ¼” cell), max[/ltr]




[ltr]3.0R[/ltr]




[ltr]3.0R[/ltr]




[ltr]Iodine Value, min[/ltr]




[ltr]56[/ltr]




[ltr]57[/ltr]




[ltr]Slip Melting Point (°C) max[/ltr]




[ltr]24[/ltr]




[ltr]21[/ltr]




[ltr]Cloud Point (°C) max[/ltr]




[ltr]10[/ltr]




[ltr]7[/ltr]




 
[ltr]RBD Palm Oil[/ltr]


[ltr]RBD Palm oil is derived from refined, bleached and deodorized (RBD) crude palm oil. Applications include:[/ltr]


[ltr]·         Cooking oil[/ltr]


[ltr]·         Part of oils formulation for shortening, margarine, vanaspati and other uses[/ltr]


[ltr]Chemical and Physical Characteristics[/ltr]


[ltr]Flavor and odor[/ltr]




[ltr]Bland
 
[/ltr]




[ltr]Free Fatty Acid (as % palmitic)[/ltr]




[ltr]0.10% Max
 
[/ltr]




[ltr]Moisture & Impurites[/ltr]




[ltr]0.10% Max
 
[/ltr]




[ltr]Colour (Lovibond, 5 ¼" cell)[/ltr]




[ltr]3.0R Max
 
[/ltr]




[ltr]Iodine Value (Wijs’ method)[/ltr]




[ltr]50–55
 
[/ltr]




[ltr]Slip Melting Point (°C)[/ltr]




[ltr]33–39[/ltr]




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عدد المساهمات : 3587
تاريخ التسجيل : 15/09/2009
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الموقع : مصر

مُساهمةموضوع: رد: تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء   السبت مارس 21, 2015 3:51 am

Winterization




Edible Oils tend to contain waxes which crystallize at lower temperatures and result in suspended impurities. 


Winterization is ideal for removal of these waxes and other impurities.




Winterization begins with neutralization of the oil wherein an acid is added to the oil causing neutralization of FFA (Free Fatty Acids).


Caustic Soda is also added.




A separator is responsible for segregating the soap stock from the oil before the actual winterization process begins.




Some more caustic soda is added in order for the soap content to form a residue.




The soap also serves the purpose of binding water to the waxes in the Crystallization process later in the process.


Passing through several stages of separators preceded by mild heating makes sure the waxy water gets separated from the oil.


Finally the oil is washed again to reduce residual soap content and then vacuum dried.






Application:


Rice Bran Oil, Cotton Seed Oil



What is Miscella Refining? 





Miscella is defined as a mixture of oil and solvent that results from the extraction of flakes or extruded cottonseed kernels.




Thus the refining of the oil in a solvent (usually Hexane) in which it was extracted is known as “miscella refining”.




Refining is done to remove pigments, free fatty acids and other mucilaginous materials. 







Process Description



The crude miscella feedstock from the extractor is first adjusted to the desired miscella concentration by evaporation in the first stage evaporator or economiser against the outgoing vapours from the deodorosed tank.




The crude miscella is pumped through a heat exchanger to bring the miscella upto the desired processing temperature.




The crude miscella proceeds through a flow measuring device enters the neutralization process.
This process is completed by a four step process:


Conditioning, Neutralization, Washing, and Drying.




The fats are heated between 40º and 85ºC and treated with an aqueous solution of sodium hydroxide(Caustic Soda).




Conditioning transforms non-hydrate phospholipids into their hydrate form by breaking down metal/phosphatide complexes with a strong acid(Phosphoric Acid).




In neutralization the removal of free fatty acids and residual gums takes place.




Washing is the removal of residual gums by hot water.




Drying is the removal of moisture under a vacuum.


The reacted mixture is then passed through a trim heat exchanger to ensure the proper temperature for the centrifugation in the Hermetic Self cleaning centrifuge.


The light coloured, refined miscella is easily separted from the dark brown gelatinuous soapstock in the specially designed centrifuge with nitrogen blanketing.




The oil is dissolved in hexane in miscella refining, which is why the separators which separate the 
soapstock from the neutralization process are blanketed with inert gas.




The refined miscella then reenters the extraction plant stripping system for removal of remaining hexane.




The soapstock, with its low hexane content, is usually pumped directly to the desolventiser-toaster for the recovery of hexane.




The addition of soapstock to the meal in the deodorized tank helps prevent excessively dusty meal and gives it a more natural appearance and makes it easier to handle. The soapstock generally increases the weight and fat content of the meal by approximately 0.9% and adds to its nutrient and commercial value as an animal feed.




The soapstock also tends to decrease the free gossypol content remaining in the solvent extracted meal.



Advantages of Miscella Refining



Removal of colour bodies before the oil is heated to remove hexane. This gives a finished product with excellent colour properties.


A lower refining loss due to less occluded neutral oil in the soapstock.


Elimination of the water washing and vacuum drying step which is necessary in conventional refining to remove residual soap resulting in reduction in pollution problems.




Reduction in energy requirements due to the physical properties of Miscella ie. Low specific gravity and lower viscosity.






Higher yields due the fact that the miscella does not easily emulsify and the soap tends not to entrain oil.




Removal of gums, colour bodies and other impurities in miscella refining helps prevent loss of efficiency in evaporators.


The effluent is eliminated as the rerefining and washing step is eliminated.


Increased flexibility of operation because refining, degumming, dewaxing and hydrogenation can be performed continuously in the miscella.


Allow adding purchased crude oil or off specification refined oil to current plant production of miscella for refining or reprocessing.


The miscella containing soapstock can be advantageously added to the meal for solvent recovery and to utilize nutrients in the soapstock.
 







SUMMARY OF THE INVENTION



According to the present invention a refined and waterwashed or filtered vegetable oil having a low fatty acid content and a low soap content is chilled to a temperature of less than 60° F and held for a time period of greater than 1 hour.


The resulting chilled vegetable oils is mixed with a dilute alkali solution and subjected to mild agitation for at least 1/2 hour.


The mixture is then centrifuged which causes separation into a heavy phase containing the wax of the natural vegetable oil and a dewaxed light phase which may be later bleached and deodorized to form an improved clear oil, i.e. salad oil.
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عدد المساهمات : 3587
تاريخ التسجيل : 15/09/2009
العمر : 50
الموقع : مصر

مُساهمةموضوع: رد: تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء   الثلاثاء مارس 24, 2015 2:34 pm

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تركيبات كيميائية لمنع تجمد وتبللور زيت الاولين والنخيل عند درجة حرارة مئوية (صفر-5)اثناء الشتاء
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