Abstract
Facilities and operation conditions of the deodorization process were reviewed. Quality of edible oil products depends on choice of the deodorization condition, therefore the effects of the deodorization condition on quality of refined oils were also described.
In proportion as consumer's favors on edible oils diversified, differentiated products to meet the demand for nutritional values, special taste and flavor, or for minimizing odor and dirt in kitchens, have increased in number in the edible oil market. Assessment of polymerized materials and odor for quality evaluation of edible oils was discussed.
