Did you know that brain cells are more than half made up of fat? A person cannot exist without oil - because it contains omega-6 and omega-3 fats, tocopherols (fat-soluble vitamins), as well as vitamin F. However, all these outstanding qualities are inherent in unrefined oils. Refined ones are intended for heat treatment of products, and their composition is poorer. This is necessary so that when heated, the oil does not change its composition.
Instructions
Step 1
Let's consider the stages of refined oil production using the example of sunflower oil. Its production begins with the processing of raw materials. Sunflower seeds are cleaned, dried, the shell is removed from them, and then crushed. The resulting product is called mint or pulp.
Step 2
There are two ways to get oil from mint - extraction and squeezing. The first method is less environmentally friendly, but the output is more oil. The optimal spin is spinning There are two spinning methods - cold and hot. Oil rich in vitamins and antioxidants is obtained by cold pressing. The negative point of the method is that all agricultural chemistry remaining in the seeds can get into the oil. Before pressing, the mint is heated in braziers to a temperature of more than 100 degrees (100-110) Celsius, simultaneously moistening and stirring. Further, the fried raw materials are squeezed out in presses. After hot pressing, the oil has the smell of fried seeds. The pressed oil is called "raw", because after the finished product must be filtered and settled. Extraction is carried out in special extractors. After receiving the oil, it is defended, filtered and sent for further processing.
Step 3
RefiningThe refining process is multi-stage. The first stage is the removal of mechanical impurities from the product. For this, filtration, centrifugation, settling are used. The second stage is hydration. The process consists in processing the oil with hot (70 degrees) water. After hydration, the oil becomes transparent. In the third stage, refined, non-deodorized oil is obtained. To do this, free fatty acids are removed from the oil. The fourth step is bleaching. After that, the oil acquires a light straw color, because during bleaching it gets rid of pigments (including antioxidants-carcinoids). Deodorization (the next stage) removes almost all volatile compounds from the oil. As a result of deodorization, the oil gets rid of the smell. The last stage is freezing. During the freezing process, vegetable waxes are removed from the oil, as a result of which the oil becomes absolutely transparent, almost colorless, without its own taste and smell.
