A novel deodorization method of edible oil by using ethanol steam at low temperature

A novel deodorization method of edible oil by using ethanol steam at low‐temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L‐ESD) and conventional high‐temperature (250 °C) water‐st...

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Veröffentlicht in:	Journal of food science 2021-02, Vol.86 (2), p.394-403
Hauptverfasser:	Yang, Chen, Wang, Chengming, Wang, Man, Qin, Xiaoyu, Hao, Guifang, Kang, Mengjie, Hu, Xizhou, Cheng, Yunbin, Shen, Jing
Format:	Artikel
Sprache:	eng
Schlagworte:	anhydrous ethanol steam Antioxidants Antioxidants - analysis Brassica napus Carotenoids Carotenoids - analysis Chemical Phenomena Composition cooking fats and oils Deodorization Distillation Distillation - methods Distilled water Edible oils electronic nose Electronic noses Ethanol Fatty acid composition Fatty acids Fatty Acids - analysis Food Handling - methods food science free fatty acids Low temperature micronutrient content Micronutrients Micronutrients - analysis Nutrients Odor Odorants - prevention & control Odors Peroxide peroxide value Phenols Physicochemical properties physicochemical property Phytosterols Phytosterols - analysis Polyunsaturated fatty acids Properties (attributes) Rapeseed Rapeseed oil Rapeseed Oil - analysis Rapeseed Oil - chemistry Retention Steam Steam distillation Temperature Tocopherols Tocopherols - analysis Vegetable oils vegetables
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