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} }
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.
24 Citations
Effects of deodorization on the quality and stability of three unconventional Sudanese oils.
- Chemistry
- 2012
- 7
- PDF
Techno-economic evaluation of squalene recovery from oil deodorizer distillates
- Chemistry, Environmental Science
- 2019
Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation
- Chemistry
- 2010
- 12
Techno-economic optimization of the subcritical fluid extraction of oil from Moringa oleifera seeds and subsequent production of a purified sterols fraction
- Environmental Science
- 2016
- 16
References
SHOWING 1-8 OF 8 REFERENCES
The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations
- Chemistry
- 1949
- 21
A light test to measure stability of edible oils
- Chemistry, Medicine
- Journal of the American Oil Chemists' Society
- 1965
- 43