Description
Practical Guide to Vegetable Oil Processing (2nd Ed.)
Author: Gupta Monoj
Language: English
Subject for Practical Guide to Vegetable Oil Processing:
Keywords
accounting deficiency; acid conditioning; agitation; analyst members; batch deodorization; bleaching; broker members; canola oil; centrifuges; chemical safety; clay; coaxial heat exchangers; cold test; crude oil; crystal matrix; deaeration; degrading and variations; degumming; deodorization; deodorized oil storage tank; equipment limitation; fat crystallization; fat polymorphism; fats; fatty acids; feed oil; filter; filtration; fire and explosion safety; FOSFA International; fully processed oils; harvest; holding time; hot oil wash; hydrogenation; hydrogenation catalysts; hydrogenation reactors; interesterification; jacketed tanks; labeling regulation; losses and degrading; modified composition oils; nitrogen blanketing; Occupational Safety and Health Administration; oil processing; oil processor; oil quality; oil refining; oil storage tanks; oils; oxidation; partially hydrogenated oils; phospholipids; plant safety; pourable shortening; process equipment; safety agencies; safety procedures; saponification; shortening; standards; sterols; stripping steam; superintendent members; trading members; trans fat alternatives; trans fatty acids; treated oil; triglycerides; US food industries; vacuum sampler; vegetable oil processing; vegetable oil refining; vegetable oils; wax content; winterization
508 p. · 15x22.8 cm · Paperback
Description
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Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.
The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.
1. Requirement for Successful Production and Delivery of the Refined Vegetable Oils 2. Basic Oil Chemistry3. Crude Oil Receiving, Storage, and Handling 4. Degumming5. Refining6. Bleaching7. Hydrogenation 8. Deodorization9. Finished Product Storage and Handling10. Fundamentals of Fat Crystallization Related to Making Plastic and Pourable Shortenings11. Winterization and Fractionation of Selected Vegetable Oils12. Insight to Oil Quality Management13. Trans Fat Alternatives and Challenges14. Familiarization With Process Equipment15. Loss Management16. Plant Safety Procedures17. Regulatory Agencies and Their Roles in a Vegetable Oil Plant
- Provides insights to the challenges of bleaching very green oils
- Includes new deodorizer designs and performance measures
- Offers insights on frying oil quality management
- Simple and easy-to-read language
