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Edible oil deodorizing systems
Author(s) -
Gavin Arnold M.
Publication year - 1977
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/bf02909074
Subject(s) - flavor , odor , food science , waste management , vegetable oil , pulp and paper industry , environmental science , chemistry , engineering , organic chemistry
and summary Deodorization of fats and oils is necessary to remove the disagreeable, flavor and odors that are naturally present or created during processing. Steam stripping of the oil is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil doedorizers.