Deodorization of edible oil
- 1 February 1983
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 60 (2Part1) , 272-274
- https://doi.org/10.1007/bf02543499
Abstract
Deodorization is a high‐temperature, high‐vacuum steam‐distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.Keywords
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