2、Main Process 2.1 Degumming and deacidification: The gumming is moved by phosphoric acid and hot water. There are two ways to move the acid in the edible oil. One is chemical way, the other one is physical way. The chemical way is using NaOH to react with acid. This way is suitable for the capacity of 5-30T per day. The physical way is using steam and centrifugal to move the acid. This way is used for capacity from 30-2000T per day. 2.2 Decolorization: This step is used to adjust the color of the oil. You can control the color of the edible oil according to the requirement of your market. 2.3 Deodorization: The function of this step is to move the special smell in the oil.
3、Index Parameter
specification of refined cooking oil
Item
Standard
Color (Lovibond Cell 133.4mm)
≤ R2.0 Y20
Smell and taste
≤ No smell and good taste
Transparence
≤ Clear and transparent
Moisture and volatile matter (%)
≤ 0.05
Insoluble impurities (%)
≤ 0.05
Acid value (mgKOH/g)
≤ 0.20
Peroxide value (mmol/kg)
≤ 5.00
Smoke point (°C)
≥ 215
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