Abstract:
Deodorization of fats and oils is necessary to remove the undesirable flavor and odor
components that are naturally present or created during processing. A mathematical
formula was derived to establish the relationship between the initial and final
concentration of free fatty acids entering and leaving the deodorizer, pure vapor pressure
of volatile component at each stage, oil molar flow rate and total system pressure. The
experimental data were compared with theoretical data using MATLAB graphical tool for
data gathered from industrial deodorizer of 200TPD for a period of 6months. The types of
oils tested are crude palm oil (CPO) and hydrogenated palm oil (HPO).
