Deodorization Process

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Palm oil deodorization is the final process of edible palm oil refinery plant. It is a result of heating-crushing and heating extraction development. Odiferous material and other minor undesired particles are removed from the crude palm oil or palm kernel oil in the deodorization process of palm oil. The shelf life of refined palm oil is largely prolonged after been processed in palm oil deodorizer equipment.

Deodorization of Palm Oil

Palm oil deodorization is mainly a physical refining process belongs to steam deodorization. High pressure steam is introduced as a kind of stripping agent to remove various volatile components. The deodorization of palm oil usually processed at high temperature (>200°C) and low pressure.

In deodorization process of palm oil refinery, before deodorizing, the bleached palm oil is deaerated and heated firstly. QI’E Machinery is a reliable vegetable oil refinery manufacturer. Our palm oil deodorizer equipment employs a combined methodology. The bottom part designed for consistent quality, while the upper part is designed to remove free fatty acids. Through heat exchanger, the oil is cooled and ready for storage. In palm oil deodorization, the FFA level is first reduced from 3–5% to below 0.5% in a structured packing. And then the oil enters the deodorizer. As a kind of co-product of refinery plant, the free fatty acids are collected and stored.

Four Factors Affecting Palm Oil Deodorization Process

  • Temperature
  • Time
  • Pressure
  • Amount of Stripping Steam

Qualified deodorized palm oil generally has bland taste and odor, light color, high oxidative stability, and low residual FFA content. In addition, high-quality edible vegetable oils should contain no contaminants or degradation products, low levels of polymeric and oxidized triglycerides, high amounts of natural antioxidants, and low trans fatty acid (TFA) levels.