Deodorization 1975

  • Calvin T. Zehnder
Technical Session III—Processing Vegetable Fats and Oils

Abstract

Current deodorization equipment available worldwide is reviewed with a general discussion of process innovations, operating conditions, and process-quality control problems. Flavor, color, odor, and stability of finished products are considered as affected by deodorization.

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References

  1. 1.
    Imai, C., H. Watanabe, N. Haga, and T. Li, JAOCS 51:495 (1974).Google Scholar
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    Gavin, A.M., and R.W. Berger, JAOCS 51:442 (1974).Google Scholar
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    Fratelli Gianazzo SpA, Milan, Italy; Bulletins GOG 17a and GOG 27b, 1975.Google Scholar
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    G. Mazzoni SpA, Busto Arsizio, Italy; Bulletin “DAG-D,” Physical Refining, 1975.Google Scholar
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    Lurgi Apparate-Technik GmbH, Frankfurt, West Germany; Bulletin T1090/8.73, 1975.Google Scholar
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    Bailey, A.E. (National Cylinder Gas Co. [now Chemetron Corporation]), U.S. Pat. 2,691,664 (1954).Google Scholar
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    Lineberry, D.D., and F.A. Dudrow, U.S. Pat. 3,693,322 (1972) and applicable patents in other countries.Google Scholar

Copyright information

© The American Oil Chemists’ Society 1976

Authors and Affiliations

  • Calvin T. Zehnder
    • 1
  1. 1.Votator DivisionChemetron CorporationLouisvilleUSA

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