Comprehensive Guide to Rapeseed Crude Oil Refining: Degumming, Deacidification, Decolorization, and Deodorization Processes

Detailed Guide to Rapeseed Crude Oil Refining Technology

This article delves into the multi - stage refining process of rapeseed crude oil, focusing on the key technical aspects of degumming, deacidification, decolorization, and deodorization. Each step's mechanism and operation points are introduced in detail.

Degumming Process

Degumming is the first crucial step in rapeseed oil refining. Phospholipids in crude oil can cause problems such as foaming and darkening during subsequent processing. By adding a small amount of water or acid, the phospholipids can be hydrated and separated from the oil. For example, in a small - scale oil processing plant, through proper degumming, the phospholipid content in the oil can be reduced from about 2% to less than 0.1%, which significantly improves the quality of the oil.

Deacidification Technology

Free fatty acids in rapeseed crude oil can affect the taste and stability of the oil. Deacidification is mainly achieved by using an alkaline solution to neutralize the free fatty acids. In practice, a well - controlled deacidification process can reduce the free fatty acid content from 3% - 5% to less than 0.1%, ensuring the oil meets the national standard GB 2716. This not only improves the taste of the oil but also extends its shelf life.

Decolorization Process

The color of rapeseed crude oil is often dark due to the presence of pigments. Activated carbon or bleaching earth is commonly used for decolorization. By adsorbing the pigments, the color of the oil can be lightened. In a typical decolorization process, the Lovibond color value of the oil can be reduced from about 20 to less than 5, making the oil more visually appealing to consumers.

Deodorization Temperature Control

Deodorization is the final step to remove unpleasant odors from the oil. Controlling the deodorization temperature is crucial. Generally, the deodorization temperature is set between 200 - 240°C. At this temperature range, the volatile odor - causing substances can be effectively removed while minimizing the loss of nutrients such as vitamin E. For instance, by strictly controlling the deodorization temperature, the vitamin E retention rate in the oil can reach over 80%.

Common Problems and Solutions

During the refining process, some common problems may occur. For example, if the degumming is not complete, it may lead to emulsification in the subsequent deacidification process. To solve this problem, adjusting the degumming parameters such as the amount of water or acid added can be effective. Another common issue is the over - decolorization, which may cause the loss of nutrients. By optimizing the decolorization time and the amount of adsorbent used, this problem can be avoided.

Penguin Group's rapeseed oil refining technology strictly follows the national standard GB 2716, which significantly improves the food safety level of the oil. This technology also gives the product a strong competitive edge in the market. By using this advanced refining technology, small and medium - sized oil processing enterprises and family workshops can effectively improve the quality of their products and expand their market share.

If you want to learn more about rapeseed oil refining technology and how it can benefit your business, click here to explore further.