Benefication of soybean oil by use of centrifuge

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dc.contributor.authorFeagin, William D.en
dc.contributor.departmentChemical Engineeringen
dc.date.accessioned2014-03-14T21:49:38Zen
dc.date.adate2013-11-15en
dc.date.available2014-03-14T21:49:38Zen
dc.date.issued1939-05-13en
dc.date.rdate2013-11-15en
dc.date.sdate2013-11-15en
dc.description.abstractSamples of soybean oil were centrifuged in a Sharples supercentrifuge at speeds varying from 15,000 to 45,000 revolutions per minute and with ring dam sizes of #7 to #9 in use in order to determine the effect of centrifuging upon the rancidity, odor, color, and taste of the oil. It was found that most of the rancidity could be removed, the taste improved slightly, the color only slightly changed, and the odor of the soybean oil improved very much. In general, the quality of the oil was made much more desirable although thirty-five per cent of the oil was lost during the process as soap stock.en
dc.description.degreeBachelor of Scienceen
dc.format.extent2 unnumbered pages, 22 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-11152013-040012en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11152013-040012/en
dc.identifier.urihttp://hdl.handle.net/10919/45689en
dc.language.isoenen
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen
dc.relation.haspartLD5655.V853_1939.F434.pdfen
dc.relation.isformatofOCLC# 28449479en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V853 1939.F434en
dc.subject.lcshCentrifugesen
dc.subject.lcshSoy oilen
dc.titleBenefication of soybean oil by use of centrifugeen
dc.typeThesis - Undergraduateen
dc.type.dcmitypeTexten
thesis.degree.disciplineChemical Engineeringen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelundergraduateen
thesis.degree.nameBachelor of Scienceen

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