| 摘要 |
This invention relates to an improved high temperature oil deodorization process for optimum bland taste and flavor maintenance. The process comprises a selective temperature control quenching step of the hot, freshly deodorized oil. This step comprises selectively utilizing a cooling means to quench hot, freshly deodorized oil down to a pumpable bland flavor-stable processing temperature (PBFSPT) within a selected time, preferably within a few seconds, so that the hot deodorized oil can dwell dormant in an energy efficient deodorization system. The oil can then be pumped through heat interchangers without bland oil flavor degradation or can be held at the PBFSP temperature for longer critical dormant times without flavor degradation. |
