Edible oil deodorization

Deodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils 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 deodorizers.     

Edible oil deodorizing systems

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.     

Edible oil deodorizing equipment and methods

Edible oil deodorizing equipment and processes have been developed as a result of advances in hot-pressing and extraction of oil-bearing materials. Early methods included masking of odors by means of aromatics, washing out of odors and neutralization or destruction of odors by means of various chemical treatments. Commercial deodorization methods involve steam distillation in vacuo. Processes have been developed independently in several European countries and in the United States. Most efficient equipment uses low absolute pressures and high temperatures in equipment constructed of corrosion-resistant metals and supplied with suitable recording instruments. Current trend is forward continuous processes with automatic control.     

Edible oil evaluation by room odor tests: A preliminary report

Room odors developed on heating edible fats in open vessels were evaluated and characterized by a 20 member odor panel. Edible fats tested were: special soybean salad and cooking oils, hydrogenated soybean oil and some commercial salad and cooking oils. Factors were investigated that affect reliability and reproducibility of the test and the acuity of the panel members. The effects of fry temperature and size of sample were investigated. The method has been applied to a study of hydrogenated and unhydrogenated soybean oil samples. Presented at the AOCS Meeting, Chicago, September 1970. No. Market. Nutr. Res. Div., ARS, USDA.     

Mustard seed processing: essential oil composition

Recent investigations into the processing of oriental mustard seed for production of livestock feed and of lipid-containing erucic acid have stimulated interest in the composition of the by-product essential oil. The development of a method for analysis of this oil by gas-liquid chromatography has led to the demonstration of an equilibrium reaction between the two main constituents. A similarity in composition and response to heat is shown between the natural essential oil and oils prepared synthetically. These observed similarities should lead to a better understanding of the enzymatic reaction responsible for release of this oil from the seed. Presented at AOCS Meeting in Atlanta, 1963. A laboratory of the No. Utiliz. Res. & Dev. Div., ARS, USDA.     

Integrated oil mill processing

Conclusion The foregoing has been set forth in an effort to point out possible ways and means by which an oil mill may broaden its horizons or scope of operation. We have tried to show economic advantages to be gained by having these operations performed at the mill site rather than having some-one somewhere else do them with the attendant increase in price to the ultimate consumer. In other words, it has been our aim to show how an oil mill may become more integrated in its operation and not simply add on certain features for addition's sake. Where possible, savings have been shown by using common components, common labor, and common power, all necessary to operate the oil mill in its regular state without the additional benefits and revenues derived from integrated processing.     

废胎胶利用现状和加工技术

介绍了废胎胶利用现状和加工技术进展。国外废胎胶主要用于制能、道路建设、热裂解制轻馏份油、液体燃料和炭黑等，发达国家已不再发展废胶脱硫生产再生胶。我国废胶利用每年为１６～２０万ｔ，且几乎全部用于橡胶加工行业。另有６０％的废胶应开发新的应用领域。     

Sunflower oil processing from crude to salad oil

World-wide use of sunflower oil is second only to soybean oil. Interest in domestic use as a premium salad oil is very recent. The high ratio of polyunsaturated-to-saturated fatty acids makes sunflower oil a premium salad oil. Sunflower oil, however, contains a small amount of high melting wax which must be removed to avoid settling problems. It is possible to produce a brilliant, dewaxed, deodorized sunflower oil with over a 100-hr cold test at 0 C. This quality oil can be produced by conventional caustic refining, dewaxing, bleaching and deodorization. A quality finished oil may also be produced by dewaxing and steam refining. This paper reviews various methods for processing sunflower oil from the crude state through the finished, dewaxed, deodorized salad oil. Presented at the ISF/AOCS Meeting, New York, April, 1980.     

Edible oil nanoemulsion: An organic nanoantibiotic as a potential biomolecule delivery vehicle

Water-insoluble bioactive compounds typically require the formulation of lipophilic, antimicrobial delivery system to enhance their bio accessibility. Edible delivery system, in this contrast, plays an important role in food and medical industry. In the present study, an attempt has been made to increase the bioavailability of a model bioactive compound α-tocopherol as a food supplement through edible (coconut) oil nanoemulsion. A 9.5?mg?mL^?1 of encapsulation capacity was obtained with almost 100% release of the loaded α-tocopherol within 24?h. The nanoemulsions were analyzed for various physical and chemical stability parameters, namely, solvent, ionic concentration, temperature, rotatory motion, and various gastrointestinal pH zones. The prepared nanoemulsions were found stable to these parameters. The synthesized nanoemulsions were also evaluated for their biocompatibility and antimicrobial activity. The result showed reasonable cell viability (biocompatibility) with apposite antimicrobial activity confirming the synthesized nanoemulsion as a potential delivery vehicle. Experimental release data were fitted by combining a diffusion-controlled (Higuchi model) and a kinetic-controlled (first-order kinetics) models. The contribution of kinetic-controlled release was found about 70% and that of diffusion-controlled release was found about 30%. The present study reveals plausible application of edible oil nanoemulsion in food, beverages, and health care industries.     

Quality control in oil processing

The Nissin Oil Mills have installed computer controls on the entire oil processing line to improve plant efficiency and to produce products of uniform high quality.     

Canola oil processing in Canada

Canola is the registered trademark of the Canola Council of Canada for the seed, oil and meal derived from rapeseed cultivars low in erucic acid and low in glucosinolates. Conversion to canola cultivars on a commercial scale started in 1976; in 1981, ca. 87% of the brassica-based oil crop in Canada was of canola quality. Canola oil is the most important oil in Canada. Processing of the oil is, in its essentials, conventional. A few problems not usually encountered with other oils are its chlorophyll content which requires extra processing and analytical effort, and certain limitations in crystallization behavior when highly hydrogenated. Advantages are that stable oils can be produced at moderate degree of hydrogenation, and without hydrogenation in the case of salad oil. New developments in processing of the oil have led to the production of acid-degummed, crude oil on a commercial scale. This opens the possibility to apply physical refining to the oil.     

Instrumentation in vegetable oil processing

The importance of instrumentation to control properly all processes in the manufacture of vegetable oil is now well accepted. Instrumentation and controls in oil processing can reduce manpower requirements, improve yields, improve quality, reduce energy usage, reduce regrade or rework, and allow reduction in inventories. The best instrumentation system for a particular operation is one that utilizes or takes into account the latest technologies, consistent with the total process involved, the level of sophistication required, and one that takes into account both the mechanical process and the chemistry of the process. This paper deals primarily with instrumentation improvements in existing plants, and several examples of proper selection and installation of instrument systems are given. Each example deals with choices that give the best control with the minimum of maintenance and the minimum of operator input. The use of a digitally controlled volumetric dry feeder for the automatic ratio control of bleaching clay to oil flow in a continuous bleaching system is described. The proper sizing of automatic caustic to oil ratio systems, including the use of digital blending for caustic control is discussed. A review of refinery loss monitoring systems is given. The advantages of automation of filtration systems by the use of automatic sequence control of filter cycle and cleaning cycle is explained. The importance of instrumentation maintenance in the success of automated systems is stressed. Presented at the 73rd AOCS annual meeting, Toronto, 1982. An erratum to this article is available at .     

Edible quality rice bran oil from high ffa rice bran oil by miscella refining

Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.     

Edible oil quality as measured by thermal release of pentane

As part of their thermal decomposition products, fatty hydroperoxides produce normal hydrocarbons. The extent of hydrocarbon formation can be measured and associated with the quality and potential stability of an oil. Edible oils containing linoleic acid develop 13-hydroperoxy-9,11-octadecadienoic acid as one product of autoxidation. On thermal decomposition this hydroperoxide yields pentane; the amount released has been correlated with the flavor scores of fresh and aged soybean and cottonseed oils and with the peroxide values of these oils. The quantity of pentane released has an inverse linear relationship to flavor score and a direct linear relationship to peroxide values. Edible oils exposed to light exhibit a different relationship between flavor score and thermally derived pentane than do the same oils when autoxidized in the dark. Presented at AOCS Meeting, New Orleans, May 1967.     

Mustard seed processing: Bland protein meal,bland oil,and allyl isothiocyanate as a by-product

Mustard seed like rapeseed is characterized by the presence of glucosides, which are readily hydrolyzed under certain conditions by enzymes in the seeds to produce pungent “mustard oils”. This property is utilized in the preparation of condiments from some varieties of mustard, but when the seed is processed to yield a palatable oil and feed meal, this pungent factor must be removed. This was accomplished in bench-scale studies at the Northern Laboratory by converting the mustard glucoside enzymatically and removing the converted product, allyl isothiocyanate, during a subsequent cooking step before filtration-extraction of the meal. Presented at the Annual Spring Meeting of the American Oil Chemists’ Society, May 1–3, 1961, St. Louis, Mo. A laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, USDA.