Edible Oil Processing
Edible Oil Processing

Author: Wolf Hamm

Publisher: John Wiley & Sons

Published: 2013-08-05

Total Pages: 360

ISBN-13: 1444336843

DOWNLOAD EBOOK

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Refining of Oils and Fats for Edible Purposes
Refining of Oils and Fats for Edible Purposes

Author: A. J. C. Andersen

Publisher: Elsevier

Published: 2016-07-04

Total Pages: 281

ISBN-13: 1483164578

DOWNLOAD EBOOK

Refining of Oils and Fats for Edible Purposes, Second Revised Edition details the processes and treatments of crude (plant- and animal-based) oils and fats to render them fit for human consumption. The book is composed of five chapters. The first two chapters provide the methods in refining fat-insoluble and fat-soluble impurities. The third chapter presents techniques to minimize the shrinkage of crude fat and oils entering the process and increase production output. Chapter 4 considers refinery plant design based on the kinds of fats to be processed, kinds of processes to be implemented and projected output. The last chapter presents statistical data of oil and fat consumption from selected countries. Industrial engineers, production managers, chemists, plant designers, and students will find the book a good source of information.

Lipids and Edible Oils
Lipids and Edible Oils

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-10-05

Total Pages: 374

ISBN-13: 0128173726

DOWNLOAD EBOOK

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. - Thoroughly explores the technological properties of lipids and edible oils - Includes food processing by-products and microalgae as a source of lipids and edible oils - Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

Fats and Oils Handbook (Nahrungsfette und Öle)
Fats and Oils Handbook (Nahrungsfette und Öle)

Author: Michael Bockisch

Publisher: Elsevier

Published: 2015-08-13

Total Pages: 849

ISBN-13: 0128043555

DOWNLOAD EBOOK

Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies

Green Vegetable Oil Processing
Green Vegetable Oil Processing

Author: Walter E. Farr

Publisher: Elsevier

Published: 2013-12-04

Total Pages: 303

ISBN-13: 0983057206

DOWNLOAD EBOOK

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. - Documents the current state of green oil processing technologies available today - Addresses alternative green technologies at various stages of oilseed processing - Includes technologies already in commercial use and some that are still in developmental stages

Edible Oils
Edible Oils

Author: Smain Chemat

Publisher: CRC Press

Published: 2017-07-12

Total Pages: 285

ISBN-13: 1498752101

DOWNLOAD EBOOK

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

Author: G. Hoffmann

Publisher: Academic Press

Published: 2013-10-22

Total Pages: 401

ISBN-13: 148321835X

DOWNLOAD EBOOK

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.

Processing Contaminants in Edible Oils
Processing Contaminants in Edible Oils

Author: Shaun MacMahon

Publisher: Elsevier

Published: 2022-01-25

Total Pages: 282

ISBN-13: 0128200685

DOWNLOAD EBOOK

Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented. - Include a new chapter on methods for MCPD and glycidyl esters in food - Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules - Presents successful strategies to decrease the concentrations of these contaminants in edible oils - Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties

Fruit Oils: Chemistry and Functionality
Fruit Oils: Chemistry and Functionality

Author: Mohamed Fawzy Ramadan

Publisher: Springer

Published: 2019-05-08

Total Pages: 911

ISBN-13: 3030124738

DOWNLOAD EBOOK

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.