METHOD OF POLYCHLORINATED BIPHENYL REMOVAL FROM ANIMAL OR VEGETABLE FATS OR OILS

摘要

A method of removal of polychlorinated biphenyls from animal or vegetable fat or oils by blasting water vapour onto the fat or oil in a vacuum at a temperature of 160 to 260 degrees C and at a total quantity of at least 1.5 mass parts vapour per 100 mass parts fat or oil until the content of polychlorinated biphenyls falls to at least on 0.5 mg per 1 kg fat or oil.