Comparative performance of steam and nitrogen as stripping gas in physical refining of edible oils

Olive, sunflower, and soybean oils were physically refined in a discontinuous laboratory system with either nitrogen or steam as stripping gas during the deodorization step. Comparative assays were also carried out on olive oil in a 10-MT discontinuous industrial plant. Vaporization efficiency of free fatty acids was calculated, and quality of refined oils and composition of deodorizer distillates were analyzed. Results indicated that, in all assays, the efficiency of free fatty acid distillation was higher when nitrogen was used. The amount of nitrogen needed was much lower than that of steam for refined oils of similar high quality. The results also suggested that the amount of stripping gas had a clear influence on the composition of deodorizer distillates because lower quantities of triglycerides and unsaponifiable matter were round when nitrogen was employed.