| 摘要 |
In the deodorising apparatus, organic liquids, e.g. edible oils or edible fats, are treated by steam-stripping at below atmospheric pressure at temperatures of about 130 to 260 DEG C. By this means, free fatty acids and also interfering flavour and aroma substances are removed. The liquid to be treated is passed through one or more treatment levels with agitation by upwardly flowing steam. At least one of the treatment levels is provided with one or more concentric annular channels open at the top, each annular channel containing a plurality of circulation cylinders, through which matter can flow upwardly. Steam is passed through the circulation cylinders in the form of fine bubbles. Each treatment level can be provided with e.g. at least two concentric annular channels.
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