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Vinegar
Many edible seeds are used in oil production.The most commonly eaten seeds used also for oil are sunflower, sesame, and pumpkin. Corn (maize) is also technically a seed, and is used for oil. Some other seed oils are grape seed, safflower, and rapeseed (canola).
When edible oil is exposed to air, it is attacked by atmospheric oxygen which yields free fatty acids in the oil and this leads to a process called rancidity. Peroxide value measures the amount of rancidity that has taken place. Ejike(swaggalicious)
Oil often seeps to the surface, but when it is deep in the earth it is pumped out through an oil well.
use activated bleaching clay
Coconut oil are two type edible and non edible. Non-edible oil uses for as a external. Only visiable impurity removed. In edible oil impure matter removed upto several level by different diffrent chemial.
For refining the oil, there are three basic processes in the refinery. First process is neutralizing the oil in the neutralizer to remove the Free Fatty Acids (FFA) by adding caustic soda. Oil is heated upto about 60°C by thermic fluid coils and oil is stirred by stirrer. Then soap stock formed due to chemical reaction is allowed to settle at the bottom of the neutralizer from where it is taken out into soap pan. Neutralized oil is drawn into the second vessel called bleacher where colour of oil is removed by bleaching process with aid of chemicals such as carbon black and bleaching earth. Oil is generally heated upto 110°C by thermic fluid coils. Stirring is also continued. Bleaching process is done under vacuum. Bleached oil then goes to the filter press where bleaching earth and chemicals are separated and clean bleached oil is then drawn to deodourizer where oil is heated above 110°C through thermic fluid coils and then live steam is given to the oil from the bottom steam nozzles and temperature of oil is raised upto 200 to 220°C through thermic fluid coils.
Olive oil, definitely
Malaysia and Indonesia export palm oil - refined and unrefined. Soybean oil is exported from USA. Olive oil from spain, greece. India is one of the biggest importers of edible oil.
Vinegar
For refining the oil, there are three basic processes in the refinery. First process is neutralizing the oil in the neutralizer to remove the Free Fatty Acids (FFA) by adding caustic soda. Oil is heated upto about 60°C by thermic fluid coils and oil is stirred by stirrer. Then soap stock formed due to chemical reaction is allowed to settle at the bottom of the neutralizer from where it is taken out into soap pan. Neutralized oil is drawn into the second vessel called bleacher where colour of oil is removed by bleaching process with aid of chemicals such as carbon black and bleaching earth. Oil is generally heated upto 110°C by thermic fluid coils. Stirring is also continued. Bleaching process is done under vacuum. Bleached oil then goes to the filter press where bleaching earth and chemicals are separated and clean bleached oil is then drawn to deodourizer where oil is heated above 110°C through thermic fluid coils and then live steam is given to the oil from the bottom steam nozzles and temperature of oil is raised upto 200 to 220°C through thermic fluid coils.
Because the papad is burnt..
An edible oil.
Don t know
I think 0.000621
There are many quality levels of edible oil. One of the cheapest is Canola oil and here in Canada this is about $3 per litre. - Extra Virgin Olive oil is about $15 per litre. There are many in between.