Deodorization of edible oil

descriptionPublicationkeyboard_double_arrow_right Article 01 Feb 1983 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 60, pages 272-274 (issn: 0003-021X, eissn: 1558-9331,

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Authors: F. A. Dudrow;

doi: 10.1007/bf02543499

Deodorization of edible oil

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Abstract

AbstractDeodorization is a high‐temperature, high‐vacuum steam‐distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.

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