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Journal of the American Oil Chemists’ Society

, Volume 60, Issue 2, pp 272–274 | Cite as

Deodorization of edible oil

  • F. A. Dudrow
Oil Processing

Abstract

Deodorization is a high-temperature, high-vacuum steam-distillation process to remove volatile, odoriferous materials present in edible fats and oils. This paper reviews and discusses the effect of temperature vs time, vacuum vs stripping steam, the importance of air exclusion, heating media, and flavor reversion.

Keywords

Steam Odoriferous Compound Flavor Reversion Dowtherm Deodorization Temperature 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© AOCS Press 1983

Authors and Affiliations

  • F. A. Dudrow
    • 1
  1. 1.Rust International CorporationBirmingham

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