DEODORIZATION OF ANIMAL FAT
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CTA. 1997. DEODORIZATION OF ANIMAL FAT. Spore 68. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48687
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta68e/
D U Omenuko, of ELOFARM, Idemili, Anambra State, Nigeriais one of several readers to have asked CTA's Question and Answer service recently about removing the smell from fats and oil, to boost their marketability as cooking oils and for soap...
D U Omenuko, of ELOFARM, Idemili, Anambra State, Nigeria is one of several readers to have asked CTA's Question and Answer service recently about removing the smell from fats and oil, to boost their marketability as cooking oils and for soap production. The following advice is based on comments from a scientist in an established industrial company, who pointed out that the success of any treatment will depend upon the quality of the material involved. First, refine the animal fat (we are assuming beef tallow) with an alkali, such as caustic soda. Then bleach the material by absorption or treatment with a bleaching earth or carbon. The actual deodorization is achieved by a process called (vacuum steam stripping'. This involves steam distillation and can be done on a relatively small scale in a mild or stainless steel vessel. This must be airtight and oxygen free. The vessel is filled to about half full and then a vacuum is pulled at 4mm absolute pressure, the oil is heated and superheated steam (approx. 475 degrees F) is blown through a spider distributor at the bottom of the vessel. This then leads to a condenser where the material is cooled and discharged for storage. We suggest that you speak with your own engineers and to others working in the same field.
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)