Deodorization of edible oil

@article{Dudrow1983DeodorizationOE,
  title={Deodorization of edible oil},
  author={F. A. Dudrow},
  journal={Journal of the American Oil Chemists’ Society},
  year={1983},
  volume={60},
  pages={272-274}
}
  • F. A. Dudrow
  • Published 1 February 1983
  • Chemistry
  • Journal of the American Oil Chemists’ Society
Deodorization is a high-temperature, high-vacuum steam-distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion. 
Physical refining of edible oils
Physical refining of edible oils offers several advantages over alkali refining. The method described for physical refining of rapeseed oil involves several novel factors, including the availability
Laboratory continuous deodorizer for vegetable oils
A laboratory-scale continuous deodorizer, based on a modified Snyder distillation column, was constructed and tested for the deodorization of alkali-refined and bleached vegetable oils. Soybean oil
Chemical and physical changes in cottonseed oil during deodorization
The effects of deodorization time and temperature on the physical and chemical properties of cottonseed oil were investigated. Higher temperatures and longer times lead to increases in free fatty
Effects of deodorization on the quality and stability of three unconventional Sudanese oils.
Crude oils have to be refined before the consumption, in order to remove undesirable accompanying substances; deodorization usually is the last step in the edible oil refining. In a laboratory
Techno-economic evaluation of squalene recovery from oil deodorizer distillates
Abstract The potential of squalene recovery from oil deodorizer distillates (ODD) via a combination of supercritical ethanol esterification, supercritical CO2-extraction and additional purification
Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation
Semi-refined rapeseed and sunflower oils after degumming and bleaching were refined by deodorization and deacidification in two ways, i.e., by steam vacuum distillation in the deodorization column
Gasoline-like hydrocarbons by catalytic cracking of soap phase residue of neutralization process of palm oil (Elaeis guineensis Jacq)
Abstract In this work, the soap phase residue of neutralization process of palm oil (Elaeis guineensis Jacq) submitted to catalytic cracking to produce gasoline-like hydrocarbons fuels. The cracking
Techno-economic optimization of the subcritical fluid extraction of oil from Moringa oleifera seeds and subsequent production of a purified sterols fraction
Abstract Moringa oleifera tree is found in many tropical areas, and its seed contains up to 40% of good quality edible oil where sterols are also present. In this work a techno-economic study
Production of stigmasterol enriched extracts by supercritical fluid extraction of vegetable biomass
The production of stigmasterol enriched extracts from two different vegetal raw materials, Eichhornia crassipes and Moringa oleifera was assessed in this work, targeting at process optimization and
The physical refining process
This paper deals with influences and optimizing of changing process conditions for physical refining of palm oil. These process variables are temperature, pressure, residence time, fluid flow and
...
1
2
3
...

References

SHOWING 1-8 OF 8 REFERENCES
Detection of heat transfer media in edible oil
Volatile substances obtained by steam distillation were analyzed by gas chromatography for the detection of heat transfer media in contaminated edible vegetable oil. It was found that a recovery of
The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations
SummaryCitric acid and sorbitol were tested on a commercial scale and their use was found to improve the oxidative and flavor stability of soybean oil.The optimal concentration for the addition of
Linolenic acid artifacts from the deodorization of oils
Gas liquid chromatography on polar open tubular columns of the methyl esters of fatty acids from vegetable oils shows that the linolenic acid in deodorized oils is accompanied by two major artifacts
Oxidative deterioration of partially processed soybean oil
The oxidative stability of partially processed soybean oil has been investigated in laboratory-and plant-scale tests. Oxidation, as measured by peroxide formation, has been related to storage time
A light test to measure stability of edible oils
TLDR
Advantages of this light test over current procedures are the short time required for completion, the reduction of variation by a controlled light source, reproducibility of results and its adaptability to related food products.
The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals
SummaryA study has been made of the effectiveness of various polycarboxylic acids and polyhydric alcohols in improving the stability of soybean oil. Certain observations have been made regarding the
Handbook of Soy Oil Processing and Utilization
Fats and oils play an important role in the human diet. They improve the palatability of foods, are a concentrated source of calories, and supply certain components vital to the human diet such as
Iron and phosphorus contents of soybean oil from normal and damaged beans
Analyses of commercial crude soybean oils showed a highly significant correlation of 0.74 between free fatty acid and iron content. Poor flavor characteristics exhibited by finished oils extracted