Optimization of the deodorization process of cotton oil with the participation of floating plants

Abstract

The quality of vegetable oils intended for consumption depends on the complete and perfect deodorization process. Unpleasant taste and odor volatile substances contained in vegetable oils are composed of a complex complex of substances with different composition in terms of quality and quantity. They have more vapor elasticity compared to triglycerides, that is, they create volatility. In the process of deodorization, the odorous substances in the liquid layer move to the evaporation layer, and the molecules of the evaporated substances are lost. Based on the scientific results obtained on the improvement of the deodorization technology of oils on the basis of the computer model of the deodorization process in the liquid-steam-floating nozzle system: in a short time and using modern cleaning methods, it is possible to recommend the optimal conditions for the preparation of high-quality, harmless cottonseed oil for the human body.