Key Factors in Controlling Refining Temperature of Edible Oil: Impact on Color and Shelf Life

Soybean oil is one of the most widely consumed edible oils globally. The quality of soybean oil is largely determined by its refining process. This article delves deep into the soybean oil refining process, exploring the factors that affect key quality indicators such as color and shelf life, and specifically focusing on the role and techniques of temperature control in the refining process.

Soybean Oil Refining Process

The soybean oil refining process mainly includes steps to remove impurities such as free fatty acids, phospholipids, and pigments. For example, the degumming process aims to remove phospholipids. Typically, the temperature for degumming is controlled between 60 - 70°C, which can effectively reduce the phospholipid content to less than 10 ppm. The neutralization process is used to remove free fatty acids, and the temperature is usually set at around 70 - 80°C, enabling the reduction of free fatty acid content to below 0.1%.

Comparison of Different Refining Systems

There are three main types of soybean oil refining systems: batch, semi - continuous, and continuous. A batch refining system is suitable for small - scale production, with a processing capacity of about 1 - 10 tons per day. It has relatively low automation, mainly relying on manual operation. A semi - continuous refining system has a processing capacity of 10 - 50 tons per day, with medium - level automation. The continuous refining system is designed for large - scale production, with a processing capacity of over 50 tons per day and high automation.

The Impact of Temperature Control

Temperature control is crucial in the soybean oil refining process, especially for the color and shelf life of the oil. If the temperature is too high during the decolorization process, it may cause the decomposition of some beneficial components in the oil, leading to a darker color. Generally, the temperature for decolorization is controlled between 90 - 110°C. In terms of shelf life, proper temperature control can inhibit the oxidation of the oil. For example, storing the refined oil at a low temperature of around 10 - 15°C can significantly extend its shelf life from 6 months to 12 months or more.

Industry Success Cases

Many industry players have optimized their production processes through effective temperature control. For instance, Company A adopted a continuous refining system and precisely controlled the temperature in each stage. As a result, the color of their soybean oil became clearer, and the shelf life was extended by 50%, which greatly improved the market competitiveness of their products.

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