Vegetable Oil Deodorizer Machine in Namibia
- Use: Vegetable Oil
- Type:Vegetable Oil Machine
- Production Capacity: 45 kg
- Power: 5HP
- Dimension(L*W*H): 2400*1600*1650/2600mm
- Voltage: 110/220/380/480/680V, 50hz,60hz,can be customized
- Core Components: Motor, vacuum system, Filtering system
- Market: Namibia
Deodorization systems
Trust Alfa Laval deodorization systems to get rid of odour and volatile substances that degrade oil quality and maximize your edible oil yield. Reliable, versatile, easy-to-operate deodorization systems for edible oil refining. Vast experience in optimizing deodorization systems to meet process requirements. Maximum product quality and yield.
Refining target (concentration in fully refined oil) trans Fatty acids
Deodorization Process, Oil Deodorization Process, Crude Oil
The purpose of Deodorizing Vegetable Oils is to remove odor substances. In order to remove the odor substances, a step wise guide must be followed by the refinery operator fulfilling requirements. The temperature of the bleached vegetable oil is further raised from 120 C to 200 C. The oil is subjected to high temperature heating under vacuum.
Vacuum systems provide suitable vacuum conditions for decolourization and deodorization in edible oil refineries. Both are highly critical processes, and a stable and reliable vacuum system plays a crucial role in ensuring high-quality outcomes. The temperatures required for an effective decolourization process range from 105℃ to 110
Continuose Deororisation, Degumming of Oils and Fats, Mectech
Perfect deodorization is accomplished by providing large free surfacing area contact between oil and stripping steam at an absolute pressure of 2 m bar. This results in furnishing oil surface layer of numerous bubbles having 5, 10 mm diameter. These small bubbles burst and they discharge the water vapour saturated with distilled fatty acids
Deodorising is the final stage in oil refining. Deodorising removes odoriferous material, free fatty acids and other undesired minor components to produce a bland oil with a good shelf life. State-of-the-art deodorising. Over the latest years, the aim of a state-of-the-art deodorising became: Maximise: odour, flavour removal. free fatty acid
Deodorization of Edible Oil, Springer
mm). Most deodorizer designs hold that ratio to between 0.5 and 1.0 in the stripping tray(s). Examples are 3% steam to the stripping tray at 6 mm (ratio = .5) or 2% steam at 2 mm (ratio = 1.0). The oil losses encountered in deodorization are attribu- ted to three factors: compounds distilled from the oil, oil
2. The vegetable oil bleaching process. Vegetable oil bleaching process is also called decolorization process. It is using activated white clay to absorb the pigments of crude oil, and make the color of oil become lighter. The waste white clay will be filtered out by leaf filter. 3. The vegetable oil deodorizing process.
Soapstock and deodorizer distillates from North American
Present review will cover brief introduction of common processing stages involved in all vegetable oil processing, analytical methods for characterization of deodorizer distillates by instrumental techniques, importance and commercial value of deologne distillate.
The deodorizer distillate (DD) is a byproduct of vegetable oil processing industry and is rich in functional bioactive components. This study aimed to employ phosphorylation modification for DD to produce a new sustainable fatliquor. The bioactive ingredients in DD, namely fatty acids, sterols, and tocopherols, were determined by using HPLC and GLC. The results revealed that the DD sample
