Consultant ARP Lipids Consulting Horncastle, England, United Kingdom
The basic principle of deodorizing vegetable oils is to pass steam through the oil at high temperature, typically 220 to 260°C, and low pressure, 2 to 4 mbar. The process has a high energy use not only for heating the oil but also for creating the vacuum and it important to design the process for good efficiency without compromising product quality.
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