Deodorization
Edible Oil Deodorization
Deodorization is the final refining stage in edible oil processing, where volatile odoriferous compounds, free fatty acids (FFA), and other undesirable constituents are removed under controlled temperature, stripping steam and high vacuum conditions. The process ensures improved oil stability, bland taste and extended shelf life.
DVC supplies three proven edible oil deodorization configurations to suit a wide range of vegetable oil refining requirements.
Key Features of DVC Deodorization system
Enhances the stripping action for efficient removal of free fatty acids & other volatile constituents
Lower consumption of stripping steam by its precise distribution across oil mass
High-temp thermosiphon use prevents mineral oil contamination and lowers operating cost.
Minimal side reactions due to reduced high-temperature retention under high vacuum.
Efficient heat recovery by using specially designed heat exchangers REGV®
Separation of Toco-srich constituent in DUALSCRUB® operation
Zero splash oil generation