Information Sources on the Vegetable Oil Processing Industry PDF Download
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Author: United Nations Industrial Development Organization Staff
Publisher:
ISBN: 9780119039795
Category :
Languages : en
Pages : 102
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Book Description
Author: United Nations Industrial Development Organization Staff
Publisher:
ISBN: 9780119039795
Category :
Languages : en
Pages : 102
Get Book Here
Book Description
Author: Organización de las Naciones Unidas para el Desarrollo Industrial
Publisher:
ISBN:
Category :
Languages : en
Pages : 90
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Book Description
Author: Monoj Gupta
Publisher: Elsevier
ISBN: 1630670510
Category : Technology & Engineering
Languages : en
Pages : 510
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Book Description
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. - 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
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Wolf Hamm
Publisher: John Wiley & Sons
ISBN: 1118541782
Category : Technology & Engineering
Languages : en
Pages : 360
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Book Description
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.
Author: United Nations Industrial Development Organization
Publisher:
ISBN:
Category : Oil industries
Languages : en
Pages : 101
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Book Description
Author: Organisation des Nations Unies pour le développement industriel
Publisher:
ISBN:
Category :
Languages : fr
Pages : 101
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 58
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Book Description
Author: Walter E. Farr
Publisher: Elsevier
ISBN: 0983057206
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
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
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 9780849328169
Category : Technology & Engineering
Languages : en
Pages : 360
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Book Description
Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
