Fat Oil Deodorization Process By-Product Reduction
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Solution Overview
Problem
Conventional deodorization processes for refining fats and oils often generate by-products such as glycidol fatty acid esters, leading to poor taste, flavor, and hue, especially when high temperatures are used, while low-temperature processes fail to adequately improve these qualities, particularly for diacylglycerol-rich oils.
Innovation Solution
A method involving a first steam treatment of the fat or oil under reduced pressure, followed by contact with an adsorbent, and a second steam treatment at a milder temperature, effectively reducing by-product generation and enhancing taste, flavor, and hue, with specific temperature and pressure conditions optimized for each step.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If high-temperature deodorization treatment is carried out to improve taste and flavor, then the taste and flavor are improved, but by-products such as glycidol fatty acid esters are generated
Solution Approach 1:
The deodorization process is divided into multiple stages with different temperature conditions. The first deodorization step operates at high temperature (180-260°C) to effectively remove odor components and improve taste, while subsequent steps operate at lower temperatures to remove by-products without generating new harmful substances, thus segmenting the process to resolve the contradiction between taste improvement and by-product generation.
Solution Approach 2:
Before the main deodorization treatment, the fat or oil undergoes preliminary treatment including heating to melt solid fats and adjusting the temperature to optimal ranges. This preliminary action prepares the material for efficient deodorization while controlling conditions to minimize by-product formation from the start of the process.
2Object-generated harmful factors
If low-temperature deodorization treatment is carried out to reduce by-products, then by-product generation is reduced, but taste and flavor improvement is insufficient
Solution Approach 1:
The deodorization process is divided into multiple stages with different temperature conditions. The first deodorization step operates at high temperature (180-260°C) to effectively remove odor components and improve taste, while subsequent steps operate at lower temperatures to remove by-products without generating new harmful substances, thus segmenting the process to resolve the contradiction between taste improvement and by-product generation.
Solution Approach 2:
The deodorization process employs periodic action through multiple sequential treatment steps with varying temperature conditions. The process alternates between high-temperature treatment for odor removal and lower-temperature treatment for by-product removal, creating a periodic pattern that achieves both taste improvement and minimal by-product generation over time.
3Device complexity
If conventional single-step deodorization is carried out to simplify the process, then the process is simple, but both taste improvement and by-product control are compromised
Solution Approach 1:
The deodorization process is divided into multiple stages with different temperature conditions. The first deodorization step operates at high temperature (180-260°C) to effectively remove odor components and improve taste, while subsequent steps operate at lower temperatures to remove by-products without generating new harmful substances, thus segmenting the process to resolve the contradiction between taste improvement and by-product generation.
Solution Approach 2:
The multi-step deodorization process maintains continuous useful action throughout treatment. Each step builds upon the previous one, with the first step removing odor components and subsequent steps removing by-products, ensuring that the useful action of purification continues without interruption while progressively improving both taste and reducing harmful factors.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a refined fat or oil with significantly reduced by-products, particularly glycidol fatty acid esters, achieving improved taste, flavor, and hue, with diacylglycerol content maintained at 20% or more, suitable for edible applications.
Implementation Method 1
a process of so-called deodorization, in which the fat or oil is brought into contact with water vapor under reduced pressure at high temperature
Implementation Method 2
the fat or oil is brought into contact with water vapor under reduced pressure at high temperature
Implementation Method 3
a treatment of bringing the fat or oil into contact with an adsorbent
Data Source
AI summary
A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; subsequently carrying out a treatment of bringing the fat or oil into contact with an adsorbent; and further carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10°C or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor.