Optimization of deodorization parameters
Deodorization is usually the last stage of the refining process of edible oils and has a crucial impact on the refined oil quality. The current deodorization process has three main objectives: (1) stripping of volatile components such as FFA, valuable minor micronutrients (tocopherols, sterols, etc.) and contaminants (pesticides, light polycyclic aromatic hydrocarbons, etc.); (2) actual deodorization by removal of different off-flavors; (3) thermal destruction of pigments (so-called heat bleaching). Apart from the desired effects, some unwanted side-reactions such as the formation of trans fatty acids may also occur during deodorization. The effects of process conditions (temperature, time, pressure and stripping steam) on the standard quality parameters and the nutritional quality of the refined oils were well understood, so deodorizer design and process conditions have been optimized to ensure minimal formation of trans fatty acids, maximal removal of FFA & volatile contaminants and a controlled stripping of valuable micronutrients.