Deodorization with emerging technologies process intensification
Deodorization is process towards the removal of highly volatile compounds (e.g. free fatty acids) from materials. Deodorization is widely applied in the refining of edible oils and fats. Free fatty acids and other compounds can be removed from crude degummed and/or alkali refined edible oils and fats after bleaching. Deodorization is also applied in the production of decaffeinated coffee, where solvent traces from the caffeine extraction process can be removed.
(European Commission 2006)
Further Information: Deodorization
Description of technology, techniques and methods
Pulse Electric Field
PEF technology could be used in the food industry to improve the aromatic quality due to the low effect in volatile compounds.
(Garde-Cerdán et al. 2013)
Further Information: PEF
Changes in the process
Energy saving potentials
The energy saving potential lies on the possibility of avoiding a further processing thanks to the conservation of the volatiles compounds.
Changes in the energy distribution system
Electricity use intensified.
- Garde-Cerdán, T., González-Arenzana, L., López, N., López, R., Santamaría, P., López-Alfaro, I. (2013) 'Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties', Innovative Food Science & Emerging Technologies, 20(October), pp. 91-99.