Abstract
Edible oil deodorizing equipment and processes have been developed as a result of advances in hot-pressing and extraction of oil-bearing materials. Early methods included masking of odors by means of aromatics, washing out of odors and neutralization or destruction of odors by means of various chemical treatments. Commercial deodorization methods involve steam distillation in vacuo. Processes have been developed independently in several European countries and in the United States. Most efficient equipment uses low absolute pressures and high temperatures in equipment constructed of corrosion-resistant metals and supplied with suitable recording instruments. Current trend is forward continuous processes with automatic control.
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