Guo S.-H.,China Academy of Forestry Research Institute of Subtropital Forestry |
Liu R.-X.,Jiangxi ChunYuan Green Food Co. |
Luo F.,China Academy of Forestry Research Institute of Subtropital Forestry |
Fei X.-Q.,China Academy of Forestry Research Institute of Subtropital Forestry |
And 3 more authors.
Modern Food Science and Technology | Year: 2014
The packed column and the plate column were introduced and their process in camellia oil deordorization were investigated. With the studies of deordorization steam flow, feed rate, feed temperature, and through the orthogonal experiment of three factors, the main quality indexes of the experimental data were compared. The results indicated that the distillation capacity of packed column was greater than the plate one, which effectively reduced the fat acid value, but produed more trans fatty acids. Packed column lost more VE and unsaponifiable matter, with the difference of 0.039% and 0.051%, respectively. The packed column made the oxidative stability worse, and the difference of AOM value was up to 0.22 h. The decolorization ability of packed column was lower than the plate column, but the ability of removing peroxide was equivalent to plate one.