Physical deacidification and deodorization system for vegetable oil

A physical deacidification and vegetable oil technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of poor pass rate of mycomycin content and plasticizer content detection, unstable process treatment effect, etc., to avoid glycidol Increased ester content, stable deodorization process, and remarkable deodorization effect

Pending Publication Date: 2021-09-28
SHANDONG XIWANG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The deodorization process of vegetable oil is an important process of vegetable oil refining. In this process, it is necessary to avoid the increase of glycidyl ester content and reduce the content of mycomycin and plasticizer in vegetable oil. The deodorization treatment method currently applied to vegetable oil is Direct steam stripping method, in this process, because the process parameters for controlling the content of glycidyl esters are opposite to the process parameters for the content of mycomycin and plasticizer, it is difficult to guarantee the two quality in production practice using existing process equipment The indicators are all within the qualified range, resulting in unstable process treatment effect, and the disadvantages of poor detection pass rate of glycidyl ester content, mycomycin content and plasticizer content in vegetable oil

Method used

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  • Physical deacidification and deodorization system for vegetable oil
  • Physical deacidification and deodorization system for vegetable oil
  • Physical deacidification and deodorization system for vegetable oil

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A physical deacidification and deodorization system for vegetable oil, including a set of processing devices;

[0035] The treatment device includes a dehydration tower 1, a deacidification tower 2, a decolorization tower 3 and a deodorization tower 4;

[0036] Dehydration tower 1, deacidification tower 2, decolorization tower 3 and deodorization tower 4 are packed towers;

[0037] The oil outlet of dehydration tower 1 is connected with the oil inlet of deacidification tower 2, the oil outlet of deacidification tower 2 is connected with the oil inlet of decolorization tower 3, the oil outlet of decolorization tower 3 is connected with the oil inlet of deodorization tower 4 Port connection; the vegetable crude oil is processed in a progressive temperature manner to avoid energy consumption caused by temperature fluctuations in the processing process of the vegetable crude oil, making the design of the deodorization system more reasonable;

[0038] The oil outlet of deod...

Embodiment 2

[0048] The difference from Example 1 is that the vacuum degree of the dehydration tower 1 is 9mbar, the temperature is 160°C, and the dehydration time is 7min;

[0049] The vacuum degree of deacidification tower 2 is 1mbar, the temperature is 230°C, and the deacidification time is 3min;

[0050] The vacuum degree of the decolorization tower 3 is 1.5mbar, the temperature is 240°C, and the decolorization time is 2min;

[0051] The vacuum degree of the deodorization tower 4 is 0.8mbar, the temperature is 260°C, and the deodorization time is 1min.

Embodiment 3

[0053] The difference from Example 1 is that the vacuum degree of the dehydration tower 1 is 11 mbar, the temperature is 150° C., and the dehydration time is 2 min;

[0054] The vacuum degree of the deacidification tower 2 is 1.5mbar, the temperature is 220°C, and the deacidification time is 10min;

[0055] The vacuum degree of the decolorization tower 3 is 1mbar, the temperature is 240°C, and the decolorization time is 8min;

[0056] The vacuum degree of the deodorization tower 4 is 1 mbar, the temperature is 270° C., and the deodorization time is 5 min.

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Abstract

The invention provides a physical deacidification and deodorization system for vegetable oil. The physical deacidification and deodorization system comprises at least one set of treatment device, wherein the treatment device comprises a dehydration tower, a deacidification tower, a decoloration tower and a deodorization tower; the dehydration tower, the deacidification tower, the decoloration tower and the deodorization tower can be connected in series at will; the dehydration tower has a vacuum degree of 9-11 mbar and a temperature of 150-160 DEG C, and the dehydration time of the dehydration tower is 1-8 min; the vacuum degree of the deacidification tower is 1-2 mbar, the temperature of the deacidification tower is 220-230 DEG C, and the deacidification time of the deacidification tower is 1-10 min; the vacuum degree of the decoloration tower is 1-2 mbar, the temperature of the decoloration tower is 230-240 DEG C, and the decoloration time of the decoloration tower is 1-10 min; and the vacuum degree of the deodorization tower is 0.5-1 mbar, the temperature of the deodorization tower is 250-270 DEG C, and the deodorization time of the deodorization tower is 1-5 minutes. The physical deacidification and deodorization system for the vegetable oil has the advantages that process stability is high, treatment effect is stable, and the substance content of a finished vegetable oil product meets the standard.

Description

technical field [0001] The invention relates to the technical field of vegetable oil refining, in particular to a physical deacidification and deodorization system for vegetable oil. Background technique [0002] Vegetable oil is rich in unsaturated fatty acids, amino acids and other beneficial substances, and is currently the most widely used oil. As people have higher and higher requirements for food health and food safety, the quality requirements for vegetable oil are also gradually increasing. [0003] Due to the complexity of the compounds that make up vegetable oil, it is inevitable that vegetable oil will change with environmental changes during production and storage, such as the combination of compounds, the decomposition of compounds themselves, etc., which will disturb the aroma of vegetable oil and affect the quality of vegetable oil. Therefore, in order to ensure the quality of finished vegetable oils, the industry has gradually increased the quality indicator...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00
CPCC11B3/001
Inventor 王辉王少振孙淑华邢建斌
Owner SHANDONG XIWANG FOOD
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