The bleaching and deodorizing of edible oil refining

The process of edible oil refining generally has 4 steps to function, here we talk about the important 2 steps. 

First, bleaching:

Bleaching process use bleaching earth to remove pigments in oil. Degummed and neutralized oil are pumped into this system, preheated and then mixed in the bleaching tank under vacuum state with bleaching earth to adsorb pigments. Then the mixture is dried, and filtered to remove clay. This is the bleaching of edible oil refining.

Second ,deodorizing: 

The purpose of deodoring is to remove odor substances(mainly FFA) that are naturally present in the oil or created during processing. The bleached oil is subjected to steam distillation under high temperature and high vacuum to evaporate all odor substances, and then cooled and filtered to remove metallo-chelate. Fatty acids in the volatile gas are trapped by the fatty acids trap, then cooled and stored in the fatty acids tank. This is the deodorizing of edible oil refining.

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