Mixing jet device EVNAT

Technologically vegetable oils represent the most complicated product from the point of view of their effective storage. This is due to the fact that they consist of components having quite diverse mechanical and chemical properties: triglycerides, free and fatty acids, waxes, phosphatides, and others. Furthermore, depending on the type of raw materials, the liquid fatty products obtained from them substantially differ in viscosity, density, pour point, and other parameters. In the process of storage any and all vegetable oils are exposed to natural fractionation resulting in oil sludge formation, the physical and mechanical properties of which differ from the remaining oil mass to a greater extent. Oil sludge appears even in small storage volumes. Let alone large capacity tanks where the oil fractionation rate and therefore the oil sludge formation and accumulation increase manyfold. The oil sludge deposit contains easily oxidized components and up to twenty per cent of proteins. In anaerobic conditions with substantial natural concentration and sedimentation in the lower part of the storage tank these products become oxidized, forming peroxides, aldehydes, and histamines. As a result the oil organoleptic properties deteriorate and the accumulated peroxides quickly make it unsuitable for food and fodder application, reducing three times the normal safe storage period. Consequently, a preliminary homogenization is required in the process of fats storage, especially...