Can precision minimal deodorization improve vegetable oil quality?
In this study, precision minimal deodorization was proposed to obtain healthier ¡°zero-TFA¡± vegetable oils (TFA ¡Ü0.3%). By optimizing temperatures for different deodorizers, dual columns with dual temperatures (DCDT) deodorizers were proposed, transformed, and industrially implemented among dozens of plants.
What is conventional deodorization for refining vegetable oil?
Conventional deodorization for refining vegetable oil involves evaporating volatile molecules by applying high temperatures (240¨C260 °C) for 2¨C3 h. It inevitably leads to a degradation of the refined oil quality. The chief volatile compounds from the conventional deodorization process were hydrocarbons, which are not the odor source of the oil.
What is edible oil deodorizing equipment & processes?
Edible oil deodorizing equipment and processes have been developed as a result of advances in hot-pressing and extraction of oil-bearing materials. Early methods included masking of odors by means of aromatics, washing out of odors and neutralization or destruction of odors by means of various chemical treatments.
What are the deodorization temperatures for vegetable oil?
The deodorization temperatures were optimized and customized, respectively, for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205 °C and packed column 225 °C, maize oil and sunflower seed oil: tray column 210 °C and packed column 230 °C).