Alternative 
Techniques 
for
 Edible
 Oil 
Refining ( Ege
 University Food 
Engineering Dept. )

Qualitative Objectives of Oil Refining

• Complete removal or reduction of undesired constituents to tolarable limits topreserve quality attributes of oils.

• Removal of contaminants for food safety (PAH, pesticides,etc.)

• Maximum retention of tocopherols and sterols in refined oils

• Prevention of undesired reactions (conjugation, transformation etc.) together with elimination of process contaminants (3‐MCPD and esters)

 

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