Two-Stage Steam Deodorization for Fat and Oil Refining
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Solution Overview
Problem
Conventional deodorization processes for refining fats and oils often generate by-products like glycidol fatty acid esters, leading to poor taste and flavor, especially when high temperatures are used, and low temperatures fail to adequately improve flavor while increasing by-product production, particularly in diacylglycerol-rich oils.
Innovation Solution
A method involving a first steam treatment of fats or oils at temperatures between 200-280°C, followed by a second steam treatment with an organic acid at a lower temperature, preferably with citric acid, to reduce by-products and enhance flavor and taste, while maintaining a high diacylglycerol content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If high temperature deodorization is used to improve taste and flavor, then by-products such as glycidol fatty acid esters are generated, but taste and flavor deteriorate
Solution Approach 1:
The deodorization process is divided into two distinct stages: a first deodorization step at high temperature (200-280°C) to remove odor components and improve flavor, followed by a second deodorization step at lower temperature (10-100°C lower than the first step) to remove by-products. This segmentation allows each step to target different objectives, resolving the contradiction between flavor improvement and by-product reduction.
Solution Approach 2:
The first deodorization step is performed as a preliminary action to improve taste and flavor before the second step. By conducting the high-temperature treatment first, the beneficial flavor improvement is achieved, and then the lower-temperature second step removes the by-products generated in the first step without compromising the already-improved flavor.
2Object-generated harmful factors
If low temperature deodorization is used to reduce by-products, then by-product generation decreases, but taste and flavor improvement is insufficient
Solution Approach 1:
The deodorization process is divided into two distinct stages: a first deodorization step at high temperature (200-280°C) to remove odor components and improve flavor, followed by a second deodorization step at lower temperature (10-100°C lower than the first step) to remove by-products. This segmentation allows each step to target different objectives, resolving the contradiction between flavor improvement and by-product reduction.
3Device complexity
If conventional single-step deodorization is used to simplify the process, then manufacturing complexity is reduced, but both by-products and flavor quality cannot be simultaneously optimized
Solution Approach 1:
The deodorization process is divided into two distinct stages: a first deodorization step at high temperature (200-280°C) to remove odor components and improve flavor, followed by a second deodorization step at lower temperature (10-100°C lower than the first step) to remove by-products. This segmentation allows each step to target different objectives, resolving the contradiction between flavor improvement and by-product reduction.
Solution Approach 2:
The invention changes the temperature parameter between two deodorization steps. The first step uses high temperature (200-280°C) for effective odor removal and flavor improvement, while the second step uses a lower temperature (10-100°C lower) to minimize by-product formation. This parameter change strategy allows optimization of both flavor quality and by-product reduction.
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
This method effectively reduces by-products such as glycidol fatty acid esters, resulting in refined oils with improved taste and flavor, maintaining a diacylglycerol content of 20% or more, and achieving a glycidol fatty acid ester content of less than 10 ppm, which is highly acceptable to consumers.
Implementation Method 1
carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; and subsequently carrying out a second steam treatment of bringing the fat or oil into contact with water vapor
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; and subsequently 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 in the presence of an organic acid.