On the influence of some stages of refining on the quality of oil
The article provides an overview of the influence of a number of stages of refining - adsorption bleaching and high-temperature treatments (deodorization, physical refining) on the quality of vegetable oils. It was shown that all these treatments affect the decrease in the qualitof the oil in terms of oxidation, the content of trans isomers and the appearance of new compounds 3MCPD, glycidyl ethers and glycidol. Some of their properties, temperature dependences of theirormation, the content of these substances in unrefined and refined oils are described, precursorsof these compounds are given. It has been shown that high-temperature deodorizatioithpre-sence of precursors is the main source of their formation.