Recent advances in ultrasound technology applications of vegetable oil refining

Abstract Background The refining process aims to eliminate the undesirable components in crude vegetable oil to yield refined oil with improved stability and consumer preference. The refining process can be conducted chemically (degumming, neutralization, bleaching, and deodorization) or physically (without neutralization). Every stage of the refining process has its function to remove particular undesirable compounds that improve the quality of the oils. The implementation of ultrasound technology has attracted interest in edible oil refining as an alternative method to the conventional degumming and bleaching processes. Scope and approach Cavitation is generated through the application of ultrasounds (sound waves more than 20 kHz) to enhance the refining process. This review systematically evaluates and discusses current knowledge on the application of ultrasound technology in edible oil refining. Conventional edible oil refining and ultrasound-assisted refining are reviewed in this article. Key findings and conclusions This ultrasound technology offers several advantages over conventional refining, such as improved oil yield, reduced dosage of materials, and saved cost. This article provides a better understanding of ultrasound mechanism on the oil quality and insightful information to stimulate impending applications in the oil industry.