Abstract and summary Deodorization of fats and oils is necessary to remove the disagreeable, flavor and odors that are naturally present or created during processing. Steam stripping of the oil is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil doedorizers.
No takes yet. Share an insight, caveat, or question.
Arnold M. Gavin (1977) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: