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What are the losses in the process of oil refining and deodorization

September 14, 2021

 Oil refining and deodorization equipment

Oil refining and deodorization In any case, the loss caused by distillation depends on the deodorization time, aeration rate, operating pressure and temperature, the content of free fatty acids and unsaponifiable matter in the oil, and the composition of fatty acid triglycerides. In the process of stripping and deodorization, a considerable amount of grease is lost due to splashing in the stripping steam. Therefore, the total loss of deodorization includes distillation loss and splash loss. Different grease, equipment and different operating conditions have different total deodorization losses.

In the process of steam stripping and deodorization, low-molecular aldehydes, ketones and free fatty acids are the easiest to distill out. As the deodorization process deepens, the original free fatty acids in the oil are almost completely removed after deodorization. Therefore, distillation losses include oil deodorization. The content of free fatty acids before. In addition, according to the reaction equation, the stripping steam will inevitably cause the hydrolysis of some fats and oils, and this part of the fatty acids generated by the hydrolysis of the fats and oils also constitutes the distillation loss. According to experience, when the content of free fatty acids is reduced to 0.015%-0.03%, the removal rate of free fatty acids and the rate of cracking will reach equilibrium.

Distillation loss also includes sterols and other unsaponifiables in oils and fats. Although these substances are more difficult to volatilize than free fatty acids, they account for a certain proportion of deodorized distillates. The distillation loss they constitute depends on the deodorizing operating conditions. Taking soybean oil as an example, at a higher deodorization temperature, the removal rate of sterols and unsaponifiables by distillation is about 60%, while the removal rate is lower under normal operating conditions.

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