Deodorization of edible oil

  title={Deodorization of edible oil},
  author={F. A. Dudrow},
  journal={Journal of the American Oil Chemists’ Society},
  • 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. 
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