Abstract
AbstractPhysical refining of edible oils has received renewed interest since the early 1970s when the process was reintroduced on a large scale to refine palm oil in Malaysia. Subsequent laboratory and field tests have also shown that physical refining can be used as a substitute for caustic or chemical refining, not only for high free fatty acid (FFA) oils such as palm, but also on low FFA oils such as soybean oil. In either case, the physical refining system results in lower oil loss than chemical refining and also eliminates pollution problems associated with soapstock acidulation. In physical refining, however, the oil pretreatment and efficiency of the distillation are two very important factors that must be considered to guarantee continuous production of high quality products. This paper reviews the physical refining system as it is today and how it can be used on two different edible oils. An actual case study showing the effects of the pretreatment in a commercial operation is also presented.
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