High boiling points and prolonged heat exposure cause chemical decomposition during traditional distillation. Reducing residence time and operating pressure prevents product loss and maintains purity.

Residual impurities in vegetable oils degrade product quality and safety. Removing these persistent contaminants ensures compliance with food safety standards and improves shelf life.

High-temperature processing causes chemical instability and loss of oil quality. Preventing this degradation ensures product shelf life and maintains functional properties.