Method of oxidation of vegetable oil or its mixtures with fats

FIELD: technology of foodstuffs. SUBSTANCE: invention relates to technology of low-temperature low- -waste oxidation and co-oxidation of vegetable oils and fats in industrial charges. Oxidation of vegetable oil or its mixture with fat and with oil UNDER air is carried out in regiment of bubbling. Vegetable oil designated for oxidation and preliminary heated to 105-11 C or its mixture is pumped into oxidizing column of bubbling type with ratio of height to diameter = (8.18-10.7) : 1 and fitting with jacket with volume of charging oil or mixture, not less, and disposed by all height of column and having free outlet to atmosphere through reflux condenser. In the same time column is filled by 80% of volume, not less, with preliminary softened water heated to boiling point or condensate. Then air flow is fed into column, its consumption is fitted and oxidizing process is carried out at automatically fixing temperature in the range below 120 C up to attainment of required viscosity values and other indices of preparing oxidate. Method allows providing the possibility of low-temperature oxidation of industrial charges of vegetable oil or mixture at constant air consumption without their control by the process course, without usage of additional heat-removal surfaces contacting with oxidate under conditions of unstable by value and time the large generation of reaction heat. Invention can be used in paint and varnish, rubber-shoe, leather and other branches of industry. EFFECT: improved oxidation method. 2 cl, 2 tbl, 2 ex