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.
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Maße
Höhe: 229 mm
Breite: 152 mm
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ISBN-13
978-1-63067-050-4 (9781630670504)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Autor*in
MG Edible Oil Consulting International, Inc., Lynwood, WA, USA
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
