So this picture show be bleaching tank this how it look in the bleaching process the bleaching of the cresseted around plan 0.3 to 0.6 % and usually the process is done and the vacuum to reduce stage method to oil because is the user high temperature around 100-110 °C the last step in edible oil refining is call deodorization in the galife refining deodorization is the last step to remove any residual or tested of free fatty acid which may are survive from the PPF step and or use remove aldehydes & ketones more volatile than triglycerides of the oil in plysical refining deodorization is the most important step to remove the free fatty acid the high temperature during the deodorization also woudn’t like the oil are because decomposition of the pigments in the oil so the final deodorize oil usually would be a bland & odorless the process of deodorization is mixing create steam distillation done under vacuum so it is very important during with process to get the very in intimacy mixing of the steam & the oil velvet the vacuum & the temperature this a the control of this a parameter potent to get and efficient deodorization to remove the free fatty acid don’t to veryreliable innorestes in the 1%