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Free fats acids are fatty acids in free form that are not bound to triglyceride structure. Free fatty acids are abundant in crude oil.
The amount of acid in fats; It is calculated based on the weight in mg of potassium hydroxide or sodium hydroxide required to neutralize 1 g of oil.
Free fatty acids are an important quality criterion for oils. Free fatty acidity is used as the shelf life monitoring parameter of the oil. With the increase in free fatty acidity, oxidation stability decreases and the oil starts to get rancid.
In addition, how much caustic the crude oil should be treated with in the acid removal (neutralization) process is calculated by the amount of free acid of the crude oil. For this reason, determination of free fatty acidity and acid value is a method that is also used as neutralization monitoring parameter.
Whether the oil reaches the desired acidity level can be done by checking the acidity of the oil sample to be taken between the processes. Thus, the neutralization process can be intervened in a timely manner and the process can be terminated appropriately.
