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Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product
被引：8
|作者：
Liu, Xiaojun
[1
]
Zhou, Shengmin
[1
]
Jiang, Yuanrong
[1
]
Xu, Xuebing
[1
]
机构：
[1] Wilmar Shanghai Biotechnol Res & Dev Ctr Co Ltd, Div Culinary Oils, 118 Gaodong Rd, Shanghai 200137, Peoples R China
关键词：
TFA;
Deodorization temperature;
Dual columns with dual temperatures;
Oil quality;
TRANS-FATTY-ACIDS;
3-MCPD ESTERS;
EDIBLE OILS;
ISOMERIZATION;
D O I：
10.1002/aocs.12453
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Trans fatty acids (TFA) have been shown to be associated with various health disorders. Due to thermal stress, one major source of dietary TFA is high-temperature deodorization of vegetable oils. In this study, precision minimal deodorization was proposed to obtain healthier "zero-TFA" vegetable oils (TFA <= 0.3%). By optimizing temperatures for different deodorizers, dual columns with dual temperatures (DCDT) deodorizers were proposed, transformed, and industrially implemented among dozens of plants. The deodorization temperatures were optimized and customized, respectively, for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205 degrees C and packed column 225 degrees C, maize oil and sunflower seed oil: tray column 210 degrees C and packed column 230 degrees C). Industrial trials showed that all four kinds of oils can achieve "zero-TFA" by DCDT deodorization at the customized mild temperatures, and meanwhile oil physicochemical qualities and shelf-life stabilities were compared with corresponding conventional refining oils. The initial free fatty acid and color were a little higher than that of conventional refining oils, but no significant differences were shown in change trends of these physicochemical indexes during the shelf life, which indicated a good and stable oil quality of "zero-TFA" oils for future industrial productions and sales.
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页码：475 / 483
页数：9
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