Oils without unwanted contaminants
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Solution Overview
Problem
Existing refining processes for vegetable oils introduce high levels of unwanted propanol components such as free chloropropanols and chloropropanol fatty acid esters, despite efforts to reduce these contaminants, and fail to maintain high oil quality in other aspects.
Innovation Solution
A refining process involving deodorization at temperatures below 230°C, followed by short path evaporation, reduces free chloropropanols and chloropropanol fatty acid esters to less than 500 ppb and achieves a color of less than 3.0 red component in the oil, using specific conditions for each step.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional refining processes are used to remove contaminants, then oil purity improves, but unwanted propanol components (3-MCPD esters, free chloropropanols) increase to high levels
Solution Approach 1:
The patent applies parameter changes by conducting deodorization at controlled temperatures below 230°C (specifically 180-230°C, preferably 200-230°C) and using short path evaporation at controlled temperatures (140-350°C, preferably 220-260°C) to remove propanol components while maintaining oil purity. This temperature control prevents the formation of excessive propanol components during refining
Solution Approach 2:
The patent uses short path evaporation to extract and remove unwanted propanol components (free chloropropanols and chloropropanol fatty acid esters) from the refined oil. This extraction process reduces propanol components to 500 ppb or less while preserving the quality of the main oil
2Productivity
If deodorization temperature is increased to improve refining efficiency, then contaminant removal improves, but propanol component formation increases
Solution Approach 1:
The patent changes the deodorization temperature parameter to operate below 230°C (specifically 180-230°C, more preferably 200-230°C, most preferably 210-230°C). This temperature optimization maintains adequate refining efficiency while preventing excessive propanol component formation that would occur at higher temperatures
3Object-generated harmful factors
If short path evaporation is applied to reduce propanol components, then propanol content decreases, but oil color may deteriorate
Solution Approach 1:
The patent optimizes short path evaporation parameters by controlling temperature (140-350°C, preferably 220-260°C) and residence time to effectively remove propanol components while minimizing color deterioration. The process achieves propanol reduction to 500 ppb or less while maintaining oil color with red component ≤3.0
Solution Approach 2:
The patent uses dynamic control of evaporation conditions, adjusting temperature and processing time based on the specific oil characteristics and desired outcome, to balance propanol removal efficiency with color preservation
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 process effectively reduces unwanted propanol components by at least 50% to 99% and maintains oil quality, achieving a desirable color and safety standards for human consumption.
Implementation Method 1
deodorization step at a temperature below 230° C.
Implementation Method 2
deodorization step at a temperature below 230° C.
Implementation Method 3
Subjecting the refined vegetable oil to a short path evaporation
Data Source
AI summary
The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230° C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.