Premium
Effects of deodorization and steam‐refining parameters on finished oil quality
Author(s) -
Maza A.,
Ormsbee R. A.,
Strecker L. R.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541066
Subject(s) - refining (metallurgy) , raw material , process engineering , sparging , soybean oil , pulp and paper industry , oil refinery , refinery , environmental science , waste management , engineering , chemistry , food science , organic chemistry
Deodorization and steam‐refining parameters have significant impact on the quality of finished oil. Hence, optimization of parameters is critical for the production of acceptable oil. Temperature, time, throughput rate, sparging steam rate and pressure must be optimized to produce edible oil with desirable characteristics. Process optimization modeling in the laboratory, pilot plant and refinery is utilized to obtain predictive equations correlating product characteristics with deodorization parameters and feedstock properties. This optimization technique is demonstrated on model feedstocks and typical commercial oil. Finished corn and soybean oil quality are expressed by tocopherols and free fatty acid levels and sensory attributes during accelerated storage.