Deodorization of vegetable oils may introduce potentially carcinogenic, as well as genotoxic contaminants, generating health risks for consumers. However, the deodorization step of the refining process leads to the formation of 3-monochloro-1,2-propanediol (3-MCPD). 3-MCPD has been classified as potentially carcinogenic to humans by the World Health Organization (WHO). The purpose of this study was to optimize recently updated oil treatment techniques using Instant Controlled Pressure Drop (DIC) to improve 3-MCPD elimination in edible palm oil. Based on the central composite (CCD-DoE), response surface methodology (RSM) was developed to find the best combination of two variables at five levels to remove 3-MCPD from the palm oil. Samples of palm oil were split into two groups. The first group was treated only by the traditional method, including refining, degumming, deacidification, decolorization, deodorization, dehydration, filtration, and dewaxing processes. The second group was first treated by the traditional method, followed by the DIC technique during different periods at various temperatures and pressures. In the experiment, the effect of 3-MCPD removal in palm oil was examined by varying the oil inlet pressure and reaction time from 200 to 325 kPa and from 8.66 to 26.34 s/cycle, respectively. The 3D surface graphs showed that the optimum reduction of 3-MCPD occurs with a reaction time of 26.34s and a pressure value of 413 kPa. Samples of palm oil were analyzed using a GC-MS/MS method to determine 3-MCPD concentrations. It was found that the DIC technology reduces oil contamination with 3-MCPD when used after the traditional oil treatment process.