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Artigo Revisado por pares
BIBTEX RIS

Edible oil deodorization

1978; Wiley; Volume: 55; Issue: 11 Linguagem: Inglês

10.1007/bf02682649

ISSN

1558-9331

Autores

Arnold M. Gavin,

Tópico(s)

Food Chemistry and Fat Analysis

Resumo

Abstract 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.

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