Edible oil deodorizing systems

Abstract

AND SUMMARYDeodorization of fats and otis is necessary to remove the disagreeable flavor and odors that are naturally present or created during processing. Steam stripping of the oil is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil doedorizers.

Oxidation and antioxidants in fat and oil processing

“…From the standpoint of oxidation in the deodorization process, probably the most critical factor is that at the high deodorizing temperatures (usually over 200 C), it is critical that air be prevented from contacting the fat or oil since oxidation would be very rapid under these conditions (7). To prevent this from happening, deodorization sytems commonly are designed (30) so that the oil is deaerated to remove entrained air prior to being heated to deodorization temperatures. The deodorizer itself should be designed to prevent any leakage of air into the deodorizing oil, and usually there is provision for cooling the deodorized oil before allowing it to contact air.…”

Oil production from catfish viscera

“…Bleaching removes soap, trace metals, sulfurous compounds, and part of the more stable pigments and pigment-breakdown products, aldehydes, and ketones (6). The purpose of deodorization is to remove residual FFA, aldehydes, and ketones, which are responsible for an unacceptable oil odor and flavor (6)(7)(8).…”

Fish Oil Extraction, Purification, and its Properties

“…Therefore, undesirable odours and volatile components should be removed during refining and deodorization to obtain food grade oil with good cooking quality. Deodorization has been considered as a unit process that finally establishes the oil flavour and odour characteristics that are most readily recognized by the consumer [18][19][20]. Steam deodorization is possible because of the great differences in volatility between the TAG and the substances that give oils and fat their natural flavours and odours.…”