Pilot Plant Study of Red Palm Oil Deodorization Using Moderate Temperature

A novel deodorization method of edible oil by using ethanol steam at low temperature

“…FFA content under L‐ESD at 180 °C for 80 to 100 min was not significantly different from that under H‐WSD at 250 °C for 60 min. Among the volatile components, generally, long‐chain FFAs have the lowest vapor pressure and correspondingly the lowest volatility, and thus their removal requires high temperature (250 °C) water steam (Akterian, 2009; Riyadi et al., 2016). In this study, however, ethanol steam can be used to achieve this goal at lower temperatures (140 to 180 °C), suggesting that ethanol steam is more effective in the removal of FFAs from oils than water steam at given temperatures.…”

“…Deodorization is the most critical step with an important effect on the quality of oil refined (Pan et al., 2020; Suliman, Jiang, & Liu, 2013; Szydłowska‐Czerniak & Łaszewska, 2015). In conventional water‐steam distillation deodorization, although some undesired components, such as free fatty acids (FFAs), hydroperoxide, and light‐weight polycyclic aromatic hydrocarbons, can be removed, a large amount of micronutrients (such as vitamin E, phytosterols, squalene, polyphenols, phospholipids, lutein, and β‐carotene) will also be lost (Laoretani & Iribarren, 2018; Wei et al., 2015; Wu et al., 2019), and some harmful substances (such as 3‐chloro‐1,2‐propanediol, glycidyl esters, oxidized glyceride polymer, and trans‐fatty acids) will be generated due to the high temperature (230 to 270 °C) (Riyadi, Muchtadi, Andarwulan, & Haryati, 2016; Sampaio et al., 2017; Song et al., 2018; Wang, Wang, & Johnson, 2002). Therefore, appropriate refining to reduce the generation of harmful substances and loss of nutritional ingredients has become a research hotspot in oil processing (Aparicio‐Ruiz, Romero, Garcia‐Gonzalez, Oliver‐Pozo, & Aparicio, 2017; Riyadi et al., 2016; Song et al., 2018).…”

“…Karahadian and Lindsay (1990) used acetic acid, hydrochloric acid solution, and ammonium hydroxide alkaline aqueous solution as steam sources to deodorize fish oil at 100 to 210 °C, and found that many odorous components could be removed, but it was difficult to remove some characteristic fishy odors, possibly because water steam was the main steam for the distillation deodorization. N 2 was used for palm oil deodorization at moderate temperature (130 to 150 °C, 1 to 2 hr), and more biologically active ingredients could be retained, but the characteristic off‐flavor of “palmyodor” could not be removed at all (Riyadi et al., 2016). In addition, liquid–liquid extraction deodorization is performed under milder conditions (room temperature and atmospheric pressure), which avoid the loss of micronutrients, and anhydrous ethanol has been recommended as a good candidate for the deodorization of vegetable oils (May, Homrich, & Ceriani, 2016), alkaline ethanol was used by Song et al.…”

Evaluation of quality parameters for fresh, used and recycled palm olein

“…During refining, deodorization is known as a very crucial stage to remove low molecular weight and highly volatile compounds (e.g. ketone and aldehyde) that are generated in great amounts during the thermal degradation process . However, to convert the non‐volatile flavor precursors into volatile ones, a longer deodorization time might be required to strip off these undesirable compounds from the oil.…”

“…ketone and aldehyde) that are generated in great amounts during the thermal degradation process. 21 However, to convert the non-volatile flavor precursors into volatile ones, a longer deodorization time might be required to strip off these undesirable compounds from the oil. The removal of these non-volatile flavor precursors is important because, if they remain in the deodorized oil, it will lead to a phenomenon known as flavor reversion, where development of off-flavors will take place during storage or usage of the oil.…”