Escolar Documentos
Profissional Documentos
Cultura Documentos
IUPAC-AOCS Workshop
Tunis
6 December 2004
The Oils and Fats supply chain
agriculture
oil milling
selective
removal of
undesired
crude oils
components
and fats
OIL
PROCESSING
fat phase
modification
properties of the
physical
consumer properties
product
Contaminants in the Oils and Fats Supply Chain
oil Pesticides
Seeds/fruits growing
cell
Meal, Hexane
Oil milling Crude oil Lubricants/hydraulic oil
residue
Metals, dirt, etc.
Previous Cargoes
Mineral Oil
Pesticides
PAH
Soybean oil
Sunflower oil
Rapeseed oil
Corn oil
Palm oil
Palm kernel oil
Coconut oil
= high risk
= medium risk
= low risk
Hazardous contaminants introduced by the process
Source Measure
Pr
NEUTRALIZATION
oc er
es
w
s
at
Chemicals Food Grade
Bleaching earth Food Grade (Dioxine free)
BLEACHING
Active Carbon Food Grade
St
ea
Nickel To be removed
m
By- products Process control
MODIFICATION
Lu
Trans Process control
br
ic
an
H
ts
yd
ra
Chemicals Food Grade
ul
POST TREATMENT
ic
Earth/filter aid Food Grade
O
ils
Thermal Heating Oil Avoid or control
C
ont teri
Trans Process control
DEODORIZATION
ac
M
Dimers Process control
t
a
al
s
REFINED OIL Free water Avoid
STORAGE Foreign bodies Avoid + final filtration
Impurities in crude - specifications in fully refined
General
Metals
Contaminants
s
Aci d
ols
us
Fatty
phor
p h er
xi de
ur
ls
e
Phos
Toco
Met a
C ol o
Pero
Free
T as t
D irt
Degumming P
Neutralisation C C C C
Bleaching + P P + + +
Deodorization P + + + +
Refined Oil Storage + +
C = chemical refining
P = physical refining
Link table Oil Refining - food safety components
ture
tals
s
H
M ois
y Me
y PA
icide
t PA
s
Heav
Heav
Tran
Free
Ligh
Pest
Degumming
Neutralisation C + *)
Bleaching P + + *)
Deodorization + + *) +
Refined Oil Storage +
st ers
cts
e
rodu
thyl
el
Soap
Tran
By p
Nick
(M )e
Hydrogenation + +
Post treatment +
Deodorization
Interesterification +
Bleaching +
Deodorization +
Oil Refining Control Points
DEGUMMING/NEUTRALIZATION:
Quality parameters Recipe QCP
BLEACHING:
Quality parameters Recipe QCP
Heavy PAH Active carbon CCP
Oil Processing Control Points
HYDROGENATION:
Solid Phase Line Recipe QCP
Aromatic Fatty Acids IV - temperature CCP
control at high IV
Trans - low Recipe/catalyst CCP
- free Full hydrogenation CCP
Nickel Acid post-treatment CCP
INTERESTERIFICATION:
Solid Phase Line Components QCP
By- products Max. catalyst dosing, CCP
temperature
Soap/(M)ethylesters Recipe post-treatment QCP
Control Points Deodorization:
t
Specific Steam Volume needed
to obtain good tasting product
13
Steam Volume (m3/kg oil)
12
11
10
9
8
7
6
5
180 200 220 240
Deodorization Temperature (deg.C)
Deodorizer Relations
t
Minimum deodorization time for a good taste and
low oil loss
2.5
10 tons batch deodoriser
Minimum deodorization time (h)
A = 5.7 m2
2.0
Ph =
1.5 2 mbar
4 mbar
6 mbar
1.0
0.5
0.0
180 200 220 240
Deodorization temperature (C)
Control points deodorization
100
- 4 mbar vacuum pressure
90
- Trans max. 1.5 %
80 8 - Physical refining
(FFA, PAH reduction > 90 %)
70
- Chemical refining
Reduction (%)
60 6
Trans (%)
50
trans
40 4
FFA
30
Light PAH
20 2
OP
pesticides
10
Tocopherols
0
200 210 220 230 240 250 260
Temperature (deg.C)
A better quality Crude Oil