In general, refining is a necessary process to ensure the quality of edible oils. It is very important to remove unnecessary components while retaining the important components of the oils. However, the refining process may cause oxidation of the oils and produce unfavourable degradation products, which may affect the quality of the oils.
What are the basic principles of degumming & refining?
Basic theory and principles of degumming, refining, bleaching, and deodorization are reviewed. Composition of crude oils, hydration of ions and molecules, neutralization of organic acid, and separation and modification of products by centrifugation, adsorption, and vacuum steam distillation are briefly summarized.
Why does crude oil need to be refined?
Crude oil extracted from vegetable and fish sources contain mono-, di-, triacylglycerols along with impurities, which necessitates refining. The main objective of refining is to remove the contaminants that adversely affect the quality of oil, thereby reducing the shelf life and consumer acceptance.
Can a double refining strategy be used after a second deodorization?
As a double refining strategy has not been reported before, there is not much reference for the observations after the second deodorization. The FFA concentrations in the refined palm oil samples of both the control and the regular double refining experiment (T1) are shown in Table S1 of the supplemental material.
