Deodorization is a steam-stripping process in which soybean oil is exposed to high temperatures and low absolute pressures in order to vaporise free fatty acids (FFA) and odoriferous compounds and remove these volatiles from the feedstock.
The feedwater is de-aerated and treated before the steam is produced.Chemical and mechanical oil losses during deodorization can be separated into two groups.
The unwanted elements FFA, aldehydes, ketones, peroxides, polymers, and other volatiles are removed through chemical losses.
Deodorization is widely recognised as the final step in the processing and refining of edible fats and oils, preparing the oil for use as an ingredient in margarine, shortening, salad oil, cooking oil, hard butters for the confectionery industry, and many other food-related items.
Deodorization eliminates GEs, polyaromatic hydrocarbons, pesticides, and other undesirable volatiles efficiently at the coolest possible temperature.
The Global Deodorization Module market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
To safely and effectively eliminate unwelcome odour, flavour, colour, and other volatile substances from your culinary oils, Alfa Laval deodorization systems use lower temperatures and less steam.
Whether deodorising palm, soybean, rapeseed, or any other edible oil, this critical process significantly reduces unwanted volatiles as well as the production of glycidyl esters (GEs) & trans-fatty acids (TFA) isomers.
Get better treatment that is also safer, safer, and higher quality.In addition, control is simple thanks to sophisticated instrumentation and control systems.
One’s deodorization and deacidification systems will operate more effectively thanks to Alfa Laval’s unique thin-film technology.
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