Palm Oil Processing
Oil Deodorising: New Technologies and Solutions to Improve Final Edible Oil Quality
- Date From 29th July 2019
- Date To 29th July 2019
- Price FREE
- Location Monash University Malaysia, Seminar Room 6-2-14, Jalan Lagoon Selatan, Bandar Sunway 47500, Subang Jaya, Selangor, Malaysia
Event
18:00
Registration and refreshment
18:25
Short briefing by Mr. Hong Wai Onn, Chair of POPSIG
18:30
Presentation
19:30
Question-and-answer session
20:00
Networking session
Registration
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Speaker's biodata
Mr Chia Ing Chuk
Chia Ing Chuk is currently the Asst. Technical Manager in Desmet Ballestra (M) Sdn Bhd. He obtained his degree in Bachelor’s of Chemical Engineering with Honours from Monash University Malaysia. He started off as a process engineer in year 2012 and has actively involved in process plant design and plant commissioning in the oil & fats industry since he joined the company. He is also part of the steering committee for refinery process for the group.
Overview
Deodorization is basically a vacuum-steam distillation process in which a given amount of stripping steam is passed for a given period through hot oil that is kept at deep vacuum. It is usually the last stage of the refining process which various volatile components are removed. However, as it is carried out at high temperature, some others chemical and thermal effects may take place as well.
The principle of deodorization process has not changed much since its first application however the deodorizing technology itself has changed significantly. It has been steadily improved to increase process efficiency and better oil quality – light colour, bland odour, extended shelf life and contaminant free, particularly low in 3-MCPD and glycidyl esters.
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