Processing of Edible Oil

(Palm Oil)
CHAPTER 3

3.4 : Deodorization

Introduction
Deodorization is usually the last refining process
carried out to improve the taste, odor, color, and
stability of the edible oils.
In commercial deodorization steam strip-ping is
used to remove undesirable volatile compounds
such as FFA, aldehydes, ke-tones, and alcohols.
However, a simultaneous loss of nutritionally
beneficial bioactive oil components occurs.

CPB 30303 (JAN 2014)

Introduction
Complex chemical and physical changes occur in
oil composition during deodorization.
Thermal decomposition of oxidation products and
pigments, and hydrolysis of conjugated polyenoic
compounds and TG are some of the chemical
reactions that take place during steam stripping

CPB 30303 (JAN 2014)

Objectives

Although the process is commonly named

deodorization, it is actually a combination of three
different effects on the oil:
(1) stripping: Stripping of volatile components
(free fatty acids, odorous compounds,
tocopherols, sterols, and contaminants such as
pesticides and light polycyclic aromatic
hydrocarbons, etc.),
(2) deodorization: Removal of different offflavors, and
(3) temperature effect.: Thermal destruction of
pigments and unwanted side reactions such as
cis-trans-isomerization polymerization,
conjugation, and so on.CPB 30303 (JAN 2014)
5

Deodorization
Odoriferous compounds are from:
Aldehydes
Ketones
Others partially eliminated:
Volatile components such as FFA, alcohol,
sterols and tocopherol

CPB 30303 (JAN 2014)

Deodorization
During deodorization flavor compounds can be
formed by hydrolysis and thermal decomposition
Peroxides are decomposed by heat
These reactions plays a major role in the flavor
stability improvement achieved by deodorization of
vegetable oils & fats

CPB 30303 (JAN 2014)

Deodorization
High deodorization temperature , air inside the
vessel can initiate oxidation with severe
impairment of taste and flavor stability.
Residence time and steam volumes significantly
required compare to normal distillation.

CPB 30303 (JAN 2014)

Deodorization
Thermal decomposition with protiens,
carbohydrates, phospatides and soap also can
cause flavor and taste stability
Deodorization is performed in vacuum because the
lower partial vapor pressure of the compounds to
be removed.

CPB 30303 (JAN 2014)

Deodorization

Consumption of stripping steam increases with

decreasing vapor pressure of the volatile
components and with the increasing pressure in
the deodorizer

10

CPB 30303 (JAN 2014)

Deodorization

Optimal stripping parameters (temperature, time,

operating pressure, and amount of stripping gas)
are governed by the properties of the ingoing
product, the specifications of the outgoing product,
equipment limitations, and the need to minimize
costs.

11

CPB 30303 (JAN 2014)

Deodorization

Method of operation:
Batch
Continuous
Semi continuous

12

CPB 30303 (JAN 2014)

Deodorization
Most edible oils and fats can be deodorized at
temperatures ranging from 230260 C with
pressure of
approx. 23 mbar.

13

CPB 30303 (JAN 2014)

Deodorization

High quality of the deodorized oil due to:

excellent efficiency in stripping of high free fatty
acid contents by utilizing a stripping column
during continuous processing
extremely low contamination between different
feedstock materials during product change in
semi-continuous processing mode
dosing of citric acid to form complexes with the
heavy metals in the oil in order to lower the
oxidation rate of the deodorized oil
moderate increase of trans-isomers when
deodorizing at lower temperatures
14

CPB 30303 (JAN 2014)

Stripping

Vapor pressure
The volatility of a given component is expressed
by its vapor pressure, which increases with
increasing temperature (Figure 2).
The lower the vapor pressure, the lower the
volatility and, thus, the more difficult to remove
the component from the oil. For each specific
component, the vapor pressure-temperature
relationship can be expressed by the Equation of
Antoine:

15

CPB 30303 (JAN 2014)

Stripping

16

CPB 30303 (JAN 2014)

Stripping

17

CPB 30303 (JAN 2014)

Stripping

18

CPB 30303 (JAN 2014)

19

CPB 30303 (JAN 2014)

Crude

20

Bleached oil

Bleached &
Deodorized oil

CPB 30303 (JAN 2014)

Deodorization.

21

CPB 30303 (JAN 2014)

Deodorization.

22

CPB 30303 (JAN 2014)

23

CPB 30303 (JAN 2014)

24

CPB 30303 (JAN 2014)

25

CPB 30303 (JAN 2014)

26

CPB 30303 (JAN 2014)

For example: Vapor pressure calculation of

compositions

27

CPB 30303 (JAN 2014)

For example:

28

CPB 30303 (JAN 2014)

29

CPB 30303 (JAN 2014)

30

CPB 30303 (JAN 2014)

31

CPB 30303 (JAN 2014)

32

CPB 30303 (JAN 2014)

Example of operating condition of other

types of edible oil.

33

CPB 30303 (JAN 2014)