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. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Preface - p. iv 6. Chapter 1: Requirement for Successful Production and Delivery of the Refined Vegetable Oils - p. xx 7. Chapter 2: Basic Oil Chemistry - p. 5 8. Chapter 3: Crude Oil Receiving, Storage, and Handling - p. 25 9. Chapter 4: Degumming - p. 40 10. Chapter 5: Refining - p. 78 11. Chapter 6: Bleaching - p. 128 12. Chapter 7: Hydrogenation - p. 169 13. Chapter 8: Deodorization - p. 215 14. Chapter 9: Finished Product Storage and Handling - p. 247 15. Chapter 10: Fundamentals of Fat Crystallization Related to Making Plastic and Pourable Shortenings - p. 260 16. Chapter 11: Winterization and Fractionation of Selected Vegetable Oils - p. 290 17. Chapter 12: Insight to Oil Quality Management - p. 322 18. Chapter 13: Trans Fat Alternatives and Challenges - p. 340 19. Chapter 14: Familiarization With Process Equipment - p. 374 20. Chapter 15: Loss Management - p. 421 21. Chapter 16: Plant Safety Procedures - p. 444 22. Chapter 17: Regulatory Agencies and Their Roles in a Vegetable Oil Plant - p. 461 23. Index - p. 475
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. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. Preface - p. iv 6. Chapter 1: Requirement for Successful Production and Delivery of the Refined Vegetable Oils - p. xx 7. Chapter 2: Basic Oil Chemistry - p. 5 8. Chapter 3: Crude Oil Receiving, Storage, and Handling - p. 25 9. Chapter 4: Degumming - p. 40 10. Chapter 5: Refining - p. 78 11. Chapter 6: Bleaching - p. 128 12. Chapter 7: Hydrogenation - p. 169 13. Chapter 8: Deodorization - p. 215 14. Chapter 9: Finished Product Storage and Handling - p. 247 15. Chapter 10: Fundamentals of Fat Crystallization Related to Making Plastic and Pourable Shortenings - p. 260 16. Chapter 11: Winterization and Fractionation of Selected Vegetable Oils - p. 290 17. Chapter 12: Insight to Oil Quality Management - p. 322 18. Chapter 13: Trans Fat Alternatives and Challenges - p. 340 19. Chapter 14: Familiarization With Process Equipment - p. 374 20. Chapter 15: Loss Management - p. 421 21. Chapter 16: Plant Safety Procedures - p. 444 22. Chapter 17: Regulatory Agencies and Their Roles in a Vegetable Oil Plant - p. 461 23. Index - p. 475
