CORRELATION BETWEEN PHYSICOCHEMICAL PROPERTIES OF SOYBEAN OIL BLENDS WITH DIFFERENT VEGETABLE OILS

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Published: 2015-10-03

Page: 163-168


K. M. TALKIT *

Department of Engineering Chemistry, DESS COET Dhamangaon Rly, India

D. T. MAHAJAN

Department of Chemistry, V. B. M. V. Camp Amravati, India

N. S. DESHMUKH

Department of Chemistry, V. B. M. V. Camp Amravati, India

V. H. MASAND

Department of Chemistry, V. B. M. V. Camp Amravati, India

*Author to whom correspondence should be addressed.


Abstract

Vegetable oils including palm oil, soybean oil, mustard oil and canola oil in pure form were purchased from local standard market from Amravati. Vegetable oil blends were prepared from these vegetable oils in different proportion from 10:90 to 90:10. Parameter such as saponification value, iodine value, cloud point and pour point of pure vegetable oils and their blends were determined. This will help to check that, value of physical parameters change with change in vegetable oil blend. This study will help to check out improvement in physicochemical properties of vegetable oils without changing their chemical composition and their use as biolubricants is industries.

Keywords: vegetable oils, proportion, composition, blends


How to Cite

TALKIT, K. M., MAHAJAN, D. T., DESHMUKH, N. S., & MASAND, V. H. (2015). CORRELATION BETWEEN PHYSICOCHEMICAL PROPERTIES OF SOYBEAN OIL BLENDS WITH DIFFERENT VEGETABLE OILS. Journal of Advances in Food Science & Technology, 2(4), 163–168. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/4220

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