Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/163
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAta, J. K. B. A.-
dc.date.accessioned2017-10-05T15:45:53Z-
dc.date.available2017-10-05T15:45:53Z-
dc.date.issued1978-
dc.identifier.citationGhana Journal Of Agricultural Science, 11, 75-80en_US
dc.identifier.issn0855-0042-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/163-
dc.description.abstractEight samples of clay obtained from several regions in Ghana have been examined for their decolorisation potential on vegetable oils. The results obtained from the preliminary investigation with palm kernel oils showed that the clay types are very similar to Bentonite from other parts of the world. All the clay samples had decolorisation potential, and it was also shown that with acid/heat activation, their decolorisation efficiency was raised to almost that of the imported Fuller`s Earth. This the raises the hope of a future exploitation of the clays in this directionen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR), Ghanaen_US
dc.subjectClayen_US
dc.subjectClay soilsen_US
dc.subjectVegetable oilsen_US
dc.subjectGhanaen_US
dc.subjectDecolorizationen_US
dc.subjectClaysen_US
dc.subjectGhanaian claysen_US
dc.subjectDecolorisationen_US
dc.subjectOils industryen_US
dc.titlePreliminary investigation of Ghanaian clays for decolorisation in the vegetable oil industryen_US
dc.typeArticleen_US
dc.journalnameGhana Journal Of Agricultural Science-
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
GJAS_11_Ata.pdf2.56 MBAdobe PDFThumbnail
View/Open


Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.