1. Principles of Chemical & Physical Edible Oil Refining
Crude vegetable oil extracted from seed crops contains non-triglyceride impurities—phospholipids, free fatty acids, trace metals, color pigments, and volatile off-flavor compounds—that must be removed to produce stable edible oils.
Depending on initial FFA concentrations, refineries deploy chemical refining (alkali neutralization) or physical refining (steam stripping under deep vacuum). Advanced SonFlow thermal exchangers form the thermodynamic core, maximizing heat recovery while protecting triglycerides from thermal degradation.