DEGUMMING OF SOYBEAN OIL

Degumming process was carried out on Factory grade crude soybean oil i n fats and oils Department. Thirty two samples were treated with diffe rent concentrations of phosphoric acid and/or water at different tempe ratures and with different time of stirring. It was found that degummi ng 100 gm of oil with 3,5% water only and with 0,34 gm phosphoric acid in 5,8% water, at 75-degrees-C with stirring time of 30 minutes gave better results compared with other conditions. The analysis of varianc e of factorial experiments for illustrating the different effect and i nteraction between time of stirring and temperature during degumming p rocess was recorded.