The present work reports the influence of some process variables on the losses/transfer of fatty compounds
during the deacidification of palm oil by liquid–liquid extraction. The response surface methodology
(RSM) was used to analyze the effect of the mass ratio of oil to solvent and the water content in the
solvent, aiming to minimize the losses of neutral oil and maximize the transfer of free fatty acids plus
carotenoids preservation. By using appropriate conditions observed in RSM analysis (mass ratio of oil
to solvent equal to 0.74 and water content around 6 mass%), the deacidification of palm oil by continuous
liquid–liquid extraction was performed in a perforated rotating disc contactor (PRDC). The experimental
results indicate that it is possible to obtain refined palm oil with a free acidity lower than 0.1 mass% by
continuous liquid–liquid extraction.