Instant Controlled Pressure Drop (DIC) Processing to Reduce 3-Monochloropropane-1,2-diol Concentration in Palm Oil

Deodorization of vegetable oils may introduce potentially carcinogenic, as well genotoxic contaminants, generating health risks for consumers. However, the deodorization step refining process leads to formation 3-monochloro-1,2-propanediol (3-MCPD). 3-MCPD has been classified carcinogenic humans by World Health Organization (WHO). The purpose this study was optimize recently updated oil treatment techniques using Instant Controlled Pressure Drop (DIC) improve elimination in edible palm oil. Based on central composite (CCD-DoE), response surface methodology (RSM) developed find best combination two variables at five levels remove from Samples were split into groups. first group treated only traditional method, including refining, degumming, deacidification, decolorization, deodorization, dehydration, filtration, and dewaxing processes. second followed DIC technique during different periods various temperatures pressures. In experiment, effect removal examined varying inlet pressure reaction time 200 325 kPa 8.66 26.34 s/cycle, respectively. 3D graphs showed that optimum reduction occurs with a 26.34s value 413 kPa. analyzed GC-MS/MS method determine concentrations. It found technology reduces contamination when used after process.