Deodorization process of cooking oil refining line

Deodorization process

The principle of deodorization process:
Deodorization is actually a stripping process in which a given amount of a stripping agent (usually steam) is passed for a given period of time through hot oil at a low pressure. Therefore, it is mainly a physical process in which various  volatile components are removed.  However, since it is usually carried out at high temperature (>200°C), some chemical  and thermal effects  may take place as well.

Deodorized oil quality
Deodorized oil quality is evaluated primarily by traditional quality parameters such as a low residual FFA content, a high oxidative stability, a light color and a bland odor and taste. In addition, high-quality food oils need to contain low trans fatty acid (TFA) levels,  high  amounts of natural antioxidants (tocopherols), low levels of polymeric and oxidized triglycerides and no contaminants or degradation products.

Deodorizing process conditions:
The deodorization process is fully determined by four process parameters :

(1) temperature

(2) time

(3) pressure

(4) amount of stripping steam

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