Degumming and Neutralization:

Preparation for Bleaching:

The oil is then heated to an optimal temperature to enhance the efficiency of the bleaching process. Heating also ensures that the oil is free-flowing and facilitates the subsequent mixing with the bleaching agents.

Addition of Bleaching Agents:

Commonly used bleaching agents include bleaching earth (bentonite or activated clay) and activated carbon. These agents have a high adsorption capacity, effectively binding and removing impurities, color pigments, and other undesired substances from the oil. The choice of bleaching agent depends on the type of oil being processed and the desired quality specifications.

Mixing and Contact Time:

The oil and the bleaching agents are thoroughly mixed to ensure uniform contact and distribution of the adsorbents. This mixing process is often carried out in a bleaching vessel, where the oil and bleaching agents interact for a specific period to allow for adsorption.

Filtration:

After the desired contact time, the oil is separated from the bleaching earth or activated carbon through a filtration process. This step removes the adsorbents along with the adsorbed impurities, leaving behind a clarified and decolorized oil.

Post-Bleaching Treatment:

Some refining processes include additional steps after bleaching, such as deodorization and DE waxing, to further enhance the quality and stability of the edible oil.

Quality Control:

Throughout the entire edible oil bleaching section, rigorous quality control measures are implemented to monitor factors like temperature, pressure, and the quantity of bleaching agents. These measures ensure that the final product meets the specified quality standards.