Process for deodorizing and/or physical refining of high-boiling organic edible oils, fats and esters

摘要: The deodorization and/or physical refining of high-boiling organic edible oils, fats and esters is carried out according to the principle continuous counter-current falling film stripping steam distillation in an internally imposed temperature field at least two different zones having flow conditions for liquid vapors, respectively, prevailing therein. In initial zone 10 directly adjacent charge ensuring separation stages vapors through trickle passages a hydraulic equivalent diameter 73 150 mm. If necessary, this may be subdivided, wherein first sub-zone are provided with diameters 120 mm second final 22 six eight theoretical 25 33 resultant pressure drop all less than 2 mbar, which leads particularly low requirement steam. required, flash vessel 46 disposed between high heat exchanger 9 column 10, crude cocoa butter heated working subjected treatment substantially 10.