IMPROVING THE QUALITY OF VEGETABLE OIL DEODORIZATION BASED ON INTELLIGENT TECHNOLOGIES
DOI:
https://doi.org/10.47390/ts-v3i12y2025N12Keywords:
deodorization, vegetable oils, vacuum, neutralization, automation, product quality, energy conservation, intelligent technologies.Abstract
This article examines the key factors determining the quality of deodorized vegetable oils: the physicochemical characteristics of the raw materials, process parameters, equipment design features, and the level of automation. Particular attention is paid to the role of vacuum systems, low-temperature deodorization, deep cleaning, and digital control methods. Directions for process modernization based on intelligent technologies and optimal control systems are presented.
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