dry fractionation – edible oil refining in Belgium

Edible Oil Processing Wiley Online Library

  • dry fractionation – edible oil refining in Belgium
  • dry fractionation – edible oil refining in Belgium
  • dry fractionation – edible oil refining in Belgium
  • dry fractionation – edible oil refining in Belgium

Deodorization

On the fractional crystallization of palm olein: Solid solutions

Palm Oil and Palm Kernel Oil Refining and Fractionation Technology

Oil dry fractionation SensoTech

  • What is a fractionation process in edible oil processing?
  • 1. Historical perspective In edible oil processing, a fractionation process consists of a controlled cooling of the oil, thereby inducing a partial, or ‘fractional’, crystallization. The remaining liquid (olein) is then separated from the solid fraction (stearin) by means of a filtration or centrifugation.
  • What is dry fractionation?
  • Dry fractionation, also known as crystallization from the melt, is fractional crystallization in its most simple form, and the economy of the technology allows it to be used for production of commodity fats. Dry fractionation has long been regarded as an unpredictable, tedious and labor-intensive process.
  • What is deodorization in edible oil refining?
  • In current edible oil refining, deodorization is also the process in which free (nonesterifed) fatty acids (in the case of physical refining) and volatile contaminants are stripped and unwanted color pigments are degraded (heat bleaching).
  • Are solvents necessary for the fractionation of edible oils & fats?
  • Whereas a review of the fractionation of edible oils and fats in the 1980s (Hamm 1986) questioned to what extent solvents were necessary, a later review by the same author (Hamm 1995) concludes that the dry fractionation process has been so greatly improved that it has superseded the detergent and solvent fractionation processes.

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