Etiket Arşivleri: Alternative 
Techniques 
for
 Edible
 Oil 
Refining

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
 to
preserve 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, trans
formation
etc.) 
together 
with
elimination 
of process contaminants
 (3‐MCPD
 and
 esters)