Processing of Edible Oil

(Palm Oil)
CHAPTER 3
3.4 : Deodorization
Introduction
 Deodorization is usually the last refining process
carried out to improve the taste, odor, color, and
stability of the edible oils.
 In commercial deodorization steam strip-ping is used to
remove undesirable volatile compounds such as FFA,
aldehydes, ke-tones, and alcohols.
 However, a simultaneous loss of nutritionally beneficial
bioactive oil components occurs.

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Introduction
 Complex chemical and physical changes occur in oil
composition during deodorization.
 Thermal decomposition of oxidation products and
pigments, and hydrolysis of conjugated polyenoic
compounds and TG are some of the chemical reactions
that take place during steam stripping

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Objectives
 Although the process is commonly named
deodorization, it is actually a combination of three
different effects on the oil:
 (1) stripping: Stripping of volatile components (free
fatty acids, odorous compounds, tocopherols, sterols,
and contaminants such as pesticides and light
polycyclic aromatic hydrocarbons, etc.),
 (2) deodorization: Removal of different off-flavors, and
 (3) temperature effect.: Thermal destruction of
pigments and unwanted side reactions such as cis-
trans-isomerization polymerization, conjugation, and
so on.

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Deodorization
 Odoriferous compounds are from:
 Aldehydes
 Ketones
 Others partially eliminated:
 Volatile components such as FFA, alcohol, sterols and
tocopherol

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Deodorization
 During deodorization flavor compounds can be formed
by hydrolysis and thermal decomposition
 Peroxides are decomposed by heat
 These reactions plays a major role in the flavor stability
improvement achieved by deodorization of vegetable
oils & fats

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Deodorization
 High deodorization temperature , air inside the vessel
can initiate oxidation with severe impairment of taste
and flavor stability.
 Residence time and steam volumes significantly
required compare to normal distillation.

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Deodorization
 Thermal decomposition with protiens, carbohydrates,
phospatides and soap also can cause flavor and taste
stability
 Deodorization is performed in vacuum because the
lower partial vapor pressure of the compounds to be
removed.

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Deodorization
 Consumption of stripping steam increases with
decreasing vapor pressure of the volatile components
and with the increasing pressure in the deodorizer

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Deodorization
 Optimal stripping parameters (temperature, time,
operating pressure, and amount of stripping gas) are
governed by the properties of the ingoing product, the
specifications of the outgoing product, equipment
limitations, and the need to minimize costs.

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Deodorization
 Method of operation:
 Batch
 Continuous
 Semi continuous

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Deodorization
Most edible oils and fats can be deodorized at
temperatures ranging from 230–260 °C with pressure of
approx. 2–3 mbar.

CPB 30303 (SEPT 2016)

Deodorization
 High quality of the deodorized oil due to:
 excellent efficiency in stripping of high free fatty acid
contents by utilizing a stripping column during
continuous processing
 extremely low contamination between different
feedstock materials during product change in semi-
continuous processing mode
 dosing of citric acid to form complexes with the
heavy metals in the oil in order to lower the
oxidation rate of the deodorized oil
 moderate increase of trans-isomers when
deodorizing at lower temperatures

CPB 30303 (SEPT 2016)

Stripping
 Vapor pressure
 The volatility of a given component is expressed by
its vapor pressure, which increases with increasing
temperature (Figure 2).
 The lower the vapor pressure, the lower the volatility
and, thus, the more difficult to remove the
component from the oil. For each specific component,
the vapor pressure-temperature relationship can be
expressed by the Equation of Antoine:

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Stripping

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Stripping

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Stripping

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Crude Bleached oil Bleached &
Deodorized oil

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Deodorization….

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Deodorization….

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For example: Vapor pressure calculation of
compositions

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For example:…

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Example of operating condition of other
types of edible oil.

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