Removal of fat and oil from e.g. fish and vegetable products comprises minimization of e.g. dioxin concentration between successive centrifugation

摘要

The removal of fat and oil from e.g. fish and vegetable products has application of a combination of establizhed chemical installations and processes to minimize e.g. PCB and dioxin concentrations in the products. The product is expanded after e.g. centrifugation and exposed to fluid at over 40 degrees C prior to final centrifugation.