• Journal of Biosystems Engineering
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• v.10 no.2
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• pp.47-54
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• 1985

Performance of a screw press was investigated experimentally with soybeans of various temperatures in order to find out a proper temperature of soybean to extract the oil by the mechanical method. Crude oil extracted by the screw press was chemically analyzed to determine a level of processing the oil for the oil to be used as a fuel for a compression ignition engine. The crude oil was degummed and dried by a plant type laboratory experimental setup to decide whether the processes are effective to improve quality of the oil as a fuel. The degummed oil and the degummed and dried oil were also chemically analyzed and were compared with the crude oil and the commercially degummed and dried soybean oil. The results are as follows: 1. In extraction of soybean oil by a screw press, heating soybeans is effective to increase oil production and to decrease energy consumption of the press. A proper temperature of soybean to extract the oil by the press was determined as about $50^{\circ}C$. 2. Soybean oil production and electric energy consumption of the press are about 83 ml and 58 Wh per 1 kg of soybeans heated to about $50^{\circ}C$, respectively. 3. The quality of crude oil produced by the press is similar to that of the commercially degummed and dried oil. The crude oil does not need to be degummed or dried for use as an engine fuel.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.425-430
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• 1995

The effects of oxidation stability and flavor acceptability of soybean oil by roasting and refining treatment were investigated in this study. The peroxide values of crude oil from unroasted soybean(COUS) were more increased than those of crude oil from unroasted soybean(CORS) during storage under fluorescence light at $45^{\circ}C$. Induction time by the Rancimat Method was 44.9 and above 88.7 hours on COUS and CORS respectively. The order of oxidation stability of oil was crude>degummed>alkali-refining>deodorized>bleached oil in terms of peroxide value, while that of oxidation stability of oil was crude>degummed>deodorized>alkali-refining>bleached oil in regard to induction time by the Rancimat Method. The correlation coefficients between induction time and two charateristics(absorbance of browning reaction products and phosphorous contents) were highly significant, while that between induction time and tocopherol contents was not high during refining stages. The scores for the sensory evaluation of flavor on sesame oil and CORS was 9.269 and 8.269 respectively, but it was not significant between two oils.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.396-401
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• 2010

The purpose of this study was the development of adsorbents for the refining of edible oil using agricultural byproducts such as rice hull, barley hull, and soybean hull as well as evaluation of their adsorptive effects against free fatty acids and lutein, the major impurities of soybean oil. Ash-type and carbon-type adsorbents were produced from the hulls. Ash-type adsorbents such as rice hull ash (RHA), barley hull ash (BHA) and soybean hull ash (SHA) were effective for the removal of free fatty acids; the acid value of degummed soybean oil was decreased by 86% upon treatment with 5% SHA. However, carbon-type adsorbents such as rice hull carbon (RHC), barley hull carbon (BHC), and soybean hull carbon (SHC) were effective for removing lutein, resulting in a 52% decrease in the lutein content of degummed soybean oil upon treatment with 5% SHC. Whereas ash-type adsorbents were composed of mesopores or macropores with small surface areas and total pore volume, carbon-type adsorbents were mainly composed of micropores with large surface areas and total pore volume.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.66-68
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• 1987

The qualitative and quantitative analyses of phospholipids in chloroform-methanol extracted crude and hexane extracted deodorized soybean oils were carried out by High-Performance Liquid Chromatography (HPLC). The phosphorus contents in hexane extracted crude, degummed, refiend, bleached and deodorized soybean oil were 510, 120, 5, 1.4 and 1 ppm, respectively. The chloroform-methanol extracted crude soybean oil had 800 ppm phosphorus. The phospholipids found in crude oil were phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine and phosphatidic acid. Only phosphatidylchonine and phosphatidylethanolamine were detected in the deodorized soybean oil. The HPLC method described in this report can separate and detect individual phospholipids in soybean oil at 0.1 ppm level in 30 min.

• Animal Bioscience
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• v.35 no.1
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• pp.54-63
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• 2022

Objective: This study aimed to evaluate the replacement of degummed soybean oil (DSO) by acid soybean oil (ASO) in diets with or without the inclusion of emulsifier on broiler performance, relative organ weight, lipase activity, intestinal morphometry, and nutrient digestibility. Methods: A total of 704 1-day-old male broiler chicks were allotted to a 2×2 completely randomized factorial design (with or without emulsifier × two lipid sources [ASO and DSO]), with eight replicates and 22 birds each. The metabolizable energy level in diets with emulsifier was reduced by 40 kcal/kg from 1 to 21 d and 50 kcal/kg from 22 to 49 d. Results: Broilers fed diets containing ASO without emulsifier had higher (p = 0.005) weight gain than DSO-fed animals and with the inclusion of emulsifier had worse (p = 0.018) feed conversion ratio (FCR). Birds fed diets with emulsifier worsened FCR regardless of lipid source from 1 to 21 days (p = 0.006) and from 1 to 49 days (p = 0.0002). There was an increase (p = 0.026) in the relative pancreas weight, at 14 days, in birds fed diets containing ASO. Lipase activity and morphometry of the duodenum and jejunum, at 14 and 21 days, were not affected (p>0.05). The dietary inclusion of emulsifier improved the digestible energy (p = 0.053) in the presence of ASO. For the digestibility coefficients (gross energy, crude protein, and mineral matter), no interference was observed (p>0.05). Conclusion: The inclusion of emulsifier to energy-restricted diet with ASO maintained broiler performance in the first week, but worsened FCR in subsequent phases. The ASO can be considered as an alternative lipid source to DSO and does not interfere with the morphophysiological characteristics and performance of broilers. The combination of ASO and emulsifier increased the digestible energy content by 6.2%.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.6-12
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• 1998

Degummed and bleached soybean oil was deodorized at a temperature range of $220{\sim}280^{\circ}C$ under the vacuum (4-5 torr) for 1 or 2 hrs. Gas chromatography with SP-2560 100 m capillary column was used to separate and quantitate fatty acid methyl esters and their isomers. Fatty acids were identified by comparing retention time with standards and GC-MS spectrum. The isomers of linoleic acid and linolenic acid in deodorized soybean oils were identified to be $C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-trans,\;C_{18:2}\;{\Delta}9-trans,\;{\Delta}12-cis,\;C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-trans,\;C_{18:3}\;{\Delta}9-trans,\;{\Delta}12-cis,\;{\Delta}15-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-trans,\;{\Delta}15-cis,\;and\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-cis$. The formation of trans-fatty acids by deodorization at $240{\sim}280^{\circ}C$ for 2 hrs was in the range of 1.78 to 5.74%. Conclusively, the deodorizing conditions of $240^{\circ}C$ for 2 hrs or $250^{\circ}C$ for 1 hr were suggested as the best conditions which could minimize the formation of trans isomers of fatty acids in soybean oils.