阅读说明：本技术 食用油中缩水甘油酯含量的减少 (Reduction of glycidyl ester content in edible oils ) 是由 B.萨鲁普 于 2018-06-12 设计创作，主要内容包括：一种处理食用油的方法。使食用油与包含环氧转化催化剂的多孔体接触。多孔体的尺寸大于0.5mm。一种处理食用油的系统。系统包含第一处理单元和布置成接收来自第一处理单元的食用油的反应容器。反应容器包含：包含环氧转化催化剂的多孔体,多孔体的尺寸大于0.5mm。包含环氧转化催化剂的多孔体用于处理食用油的用途,多孔体的尺寸大于0.5mm。(A method for treating edible oil is provided. Contacting an edible oil with a porous body comprising an epoxy conversion catalyst. The size of the porous body is greater than 0.5 mm. A system for processing edible oil. The system comprises a first processing unit and a reaction vessel arranged to receive edible oil from the first processing unit. The reaction vessel comprises: a porous body comprising an epoxy conversion catalyst, the porous body having a size greater than 0.5 mm. Use of a porous body comprising an epoxy conversion catalyst, the porous body having a size of greater than 0.5mm, for the treatment of an edible oil.)