How Edible Oil Refining Equipment Improves the Quality of Refined Oil

Catalyst effect: There are many pro-oxidizing substances in oil, and trace metals, especially variable valence metals, have a significant impact. They are powerful catalysts for the auto-oxidative rancidity of oil. Due to their existence, the induction period of oil oxidation is greatly shortened and the oxidation is accelerated. speed of reaction.

Grasp the temperature: Temperature is an extremely important factor that affects the speed of chemical reactions. For general chemical reactions, the reaction rate doubles for every 10°C increase in temperature; temperature also plays an important role in the oxidation rate of grease.

Supplemental oxygen: The auto-oxidation and polymerization process is a process in which the oil reacts with oxygen, and the oxygen absorption during the auto-oxidation and polymerization process is gradually increased. In general, the higher the concentration of oxygen, the faster the oxidation rate. In the storage vessel, the greater the partial pressure of oxygen, the more rapidly the oxidation will proceed.

Appropriate amount of water: Moisture will cause and promote the spoilage of hydrophilic substances (such as phospholipids, enzymes, microorganisms, etc.) to improve the quality of grains and oils, enhance the activity of enzymes, facilitate the reproduction of microorganisms, cause hydrolysis and rancidity, and increase the generation of lipid peroxides.

Appropriate light and rays: Light, especially UV light, promotes the oxidation of oils. This is due to photo-oxidation, and can decompose the trace amount of hydroperoxide in the oil, generate free radicals, and enter a chain reaction, which accelerates the oxidation of the oil. The susceptibility to oxidative rancidity of food irradiated with high-energy rays can be significantly increased, which is usually explained by the generation of free radicals induced by radiation energy.