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 the role of deodorization in processing and refining edible oils?
The role of deodorization in processing and refining of edible fats and oils has long been accepted as the last step in preparing the oil for use as an ingredient in margarine, shortening, salad oil, cooking oil, hard butters for the confectionery industry, and many other products in the food industry.
Can a deodorizer be used in a refining process?
The deodorization system can be utilized as a part of the physical refining process, but it is very critical that the pretreatment be thoroughly executed to attempt to achieve less than 1 ppm phosphorus and 0.1 ppm iron. Physically refining deodorizers are required to handle considerably higher levels of FFA.
How does a deodorizer work?
The oil then proceeds to a final heater where it is brought up to the exact temperature required for deodorization, normally using high-pressure steam. When the oil has reached the designated temperature, it is fed to the deodorization column, which is the main component used for deodorizing edible fats and oils.
After-sales Service Provided: Free spare parts, Field installation, commissioning and training, Field maintenance and repair service, Video technical support, Online support
