THE EFFECT OF STORAGE ON UNREFINED VEGETABLE OIL
ABSTRACT
This research work was aimed at determining the effect of storage on unrefined vegetable oil. In the course of this research work, palm oil was used as a sample to determined the effect of storage to unrefined vegetable oil. A storage on interest was developed on this research work to have a standard knowledge on the storage problems of palm oil in particulars when not refined.
In the analysis of this research work, the empirical tests from the British standard institute (BSI) for assessing the quality of palm oil were carried out on five selected parameters. These are free fatty acid (FFA),a cid values (AV), sapenfification values (S.V), perceoxide (M.S).
These experiments were conducted weekly and the results obtained show that as the time of storage increase the values of these test parameter increase. The results obtained implies that, as the time of storage increase there is increase in the deterioration of the palm oil since the test parameters above increase.
These results were clearly shown on graphs plotted (figure 3.01-3.05) for each of the parameters against time of storage.
TABLE OF CONTENT
CHAPTER ONE
1.0Â Â Â Â Â Â INTRODUCTIONÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
1.1Â Â Â Â Â Â Â Â Â Â Â Â Â Objective
1.2Â Â Â Â Â Â Â Â Â Â Â Â Â Scope
CHAPTER TWO
2.0Â Â Â Â Â Â Â Â Â Â Â Â Â literature review
2.1Â Â Â Â Â Â types of vegetable oils
2.2Â Â Â Â Â Â Â Â Â Â Â Â Â classification of vegetable oil
2.3Â Â Â Â Â Â Â Â Â Â Â Â Â classification according to dominant fatty acids
2.4Â Â Â Â Â Â Â Â Â Â Â Â Â brief history of plant source
2.5Â Â Â Â Â Â Â Â Â Â Â Â Â palm oil processing methods
2.6Â Â Â Â Â Â Â Â Â Â Â Â Â Composition of palm oil
2.7Â Â Â Â Â Â Â Â Â Â Â Â Â Empirical analysis for assessing the quality of vegetable oil
2.8Â Â Â Â Â Â Â Â Â Â Â Â Â Physical properties of vegetable oil
2.9Â Â Â Â Â Â Â Â Â Â Â Â Â Chemical properties of vegetable oil
2.10Â Â Â Â Â Â Â Â Â Changes in the specified properties with time of storage
2.11Â Â Â Â Â Â Â Â Â Literature details of carrying out the empirical tests
2.12Â Â Â Â Â Â Â Â Â literature results of the specified properties
2.13Â Â Â Â Â Â Â Â Â causes of vegetables oil deterioration
CHAPTER THREE
3.0Â Â Â Â Â Â Â Â Â Â Â Â Â experimental method and results
3.1Â Â Â Â Â Â fee fatty acid
3.2.           acid value
3.3.           moisture content
3.4.           saponification value
3.5.           specific gravity
3.6.           peroxide vale
3.7.           analysis of results
3.8.           sample calculations of the specified properties
3.9.           tabulated results of the specified properties
CHAPTER FOUR
4.0Â Â Â Â Â Â Â Â Â Â Â Â Â DISCUSSION
CHAPTER FIVE
5.0Â Â Â Â Â Â Â Â Â Â Â Â Â Conclusion
5.1Â Â Â Â Â Â Â Â Â Â Â Â Â Recommendations
CHAPTER SIX
6.0Â Â Â Â Â Â Â Â Â Â Â Â Â References
CHAPTER SEVEN
7.0Â Â Â Â Â Â appendixes
