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Why does edible oil refining need to be deodorized?

September 29, 2021

edible oil refining

 Pure triglyceride fatty acids are odorless, but different oils have different degrees of odor. Some are loved by people, such as the fragrance of sesame oil and peanut oil, but some are not popular, such as rapeseed oil and The smell of rice bran oil. Generally, the various odors in oils and fats are collectively referred to as "odors". Some of these odors are natural, and some are produced during oil making and processing.

The main components that cause the odor of oils and fats are low molecular weight aldehydes, ketones, free fatty acids, unsaturated hydrocarbons and so on. For example, the identified smell components of soybean oil include acetaldehyde, n-hexanal, methyl ethyl ketone, diacetyl, acetic acid and so on. New peculiar smells are also produced during the process of oil preparation and processing, such as burnt smell, solvent smell, bleaching smell and so on. In addition, some fats and oils have special odors, such as the pungent odor caused by sulfides such as isothiocyanate in rapeseed oil.

Except for free fatty acids, the content of other odor components in the oil is relatively small, only about 0.1%. In practice, experience tells us that there is a certain relationship between odorants and free fatty acids, that is, when the content of free fatty acids is reduced, part of the odor components in the oil can be reduced accordingly. In other words, deodorization and deacidification are closely related. Henan Huatai Grain and Oil Machinery Co., Ltd. adopts advanced new type of deacidification and deodorization in edible oil refining, which is suitable for deacidification and deodorization of vegetable oils with high acid value and low colloidal content. The actual production proves that this process has the following significant advantages: strong deacidification ability, good thermal decolorization effect, high refining rate, better oil quality, etc.

Oil deodorization can not only remove the odor components in the oil, increase the smoke point of the oil, improve the flavor of the edible oil, but also improve the stability, color and quality of the oil. Because while deodorizing, it can also remove free fatty acids, peroxides, decomposition products, and some heat-sensitive pigments, remove volatile decomposition products of proteins in moldy oils, remove small molecular weight polycyclic aromatic hydrocarbons and residual pesticides, and reduce them to Within the safe range. Therefore, edible oil refining should be deodorized.