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  • How does a deodorization column work?
  • Pre-stripping and retention When the oil has reached the designated temperature, in range of 220-260°C depending on the processed oil, it is fed to the deodorization column, the main component used for deodorizing edible fats and oils. The column can consist of a stripping section and a retention section.
  • What are Alfa Laval deodorization systems used for?
  • Alfa Laval deodorization systems are mainly used in the edible oil and animal fat industries, but can also be adapted to for inedible purposes, such as biodiesel and hydrotreated vegetable oil (HVO) pre-treatment. For more information on special product lines from the range of Alfa Laval deodorization/deacidification solutions, see:
  • Why should you deodorize palm oil?
  • Whether deodorizing palm, soybean, rapeseed or other edible oil, this essential process significantly reduces unwanted volatiles as well as the formation of glycidyl esters (GEs) & trans-fatty acids (TFA) isomers. Get more effective treatment and better quality, safety and yield.
  • How does oil deodorization work?
  • This ensures that as much heat as possible is recovered from the hot oil. The oil then proceeds to a final heater where it is brought to the exact temperature required for deodorization, normally using high-pressure steam. Pre-stripping and retention
  • How do you deodorize oil?
  • Pre-heated oil is further heated to required deodorization temperature by a high-temperature medium or high pressure steam in the final heater. It is then sent to the stripper followed by retention to remove free fatty acids and volatile components which are responsible for the odor.