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.