Deodorization plant process:Oil deodorization is the use of fats and triglycerides of fatty acids in the volatile flavor substances of the difference by means of steam distillation process to remove the odor material at high temperature and high vacuum conditions.
Palm oil deodorized, palm oil was removed not only the flavor substances to improve the smoke point of the oil, improving the taste of edible oil, but also to the stability of the grease, color and quality improvement. Because in deodorized palm oil, while also removing free fatty acids, peroxides and decomposition products and some pigment, so deodorization palm oil refining equipment in animal attention. When reached 0.1% free fatty acids, the oil still smell, when free fatty acids decreased to 0.01% -0.03% (peroxide value of 0:00), the smell disappears, showing deodorization and deacidification are closely linked. Deodorization is actually a stripping process in which a given amount of a stripping agent (usually steam) is passed for a given period of time through hot palm oil at a low pressure. Hence, it is mainly a physical process in which various volatile components are removed. However, since it is usually carried out at high temperature (> 200 ° C), some chemical, thermal effects may take place as well.
palm oil deodorization plant operating temperature and pressure :
Intermittently deodorization process:
palm oil operating temperature:180 degree
palm oil operating pressure:1.3-2.7KPa
palm kernel oil operating temperature:180 degree
palm kernel oil operating pressure:1.3-2.7KPa
Continuous deodorization process:
palm oil operating temperature:230degree
palm oil operating pressure:0.5-0.8KPa
palm kernel oil operating temperature:230degree
palm kernel oil operating pressure:0.5-0.8KPa