• edible oil extracting and refining technology
  • edible oil extracting and refining technology
  • edible oil extracting and refining technology
  • edible oil extracting and refining technology
  • Can edible oil be refined?
  • Although some reviews on refining of edible oil are available (Bhosle & Subramanian, 2005; Ghosh, 2007; Gibon et al., 2007; Coutinho et al., 2009; Dijkstra, 2013; Ghazani & Marangoni, 2013), most of them discuss the refining strategies with respect to single type of oil or a single stage of refining.
  • How are edible oils processed?
  • Processing of edible oils is often broken into the three RBD categories: refining, bleaching and deodorizing. Each of these steps used in large-scale processing may be duplicated on a smaller scale. Some are more difficult to implement on a small scale, and may not be justified depending on the market for the end product.
  • Why do we need refining technology for edible oils?
  • Hence, there is an ongoing effort to develop refining technology for every variety of edible oils (vegetable/fish) so as to produce nutritionally rich, colourless, odour less, neutral and bland tasting oil.
  • Can edible oil-based nanomaterials be used in industrial applications?
  • Before realizing the industrial application of vegetable oils, the abovementioned problems need to be solved in a timely and effective manner. In addition, the preparation of edible oil-based nanomaterials and their synergy with other active ingredients are a focus of future research.
  • What is edible oil used for?
  • Oils used for salad dressing as well as those used for cooking uses such as deep fat frying and pan frying are all called edible oils. In a typical edible oil processing plant, oil is extracted from the seed first using mechanical extraction (expeller press) followed by chemical extraction (hexane extraction).
  • What is the final stage of refining edible oil?
  • This is the final stage of refining edible oil, for the removal of odour creating components and trace elements thus extending shelf life of the oil. The end product of this step is high quality refined oil with light colour and no odour. The odorous substances in oil are usually by-products from lipid, protein and amino acid degradation.