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Technical Edible Oil Processing

Posted on 2010-03-16




Name:Technical Edible Oil Processing
ASIN/ISBN:0849397456
Author:edited by Wolf Hamm and Richard J. Hamilton
Publisher:CRC Press
Publish Date:2000
Language:English
Pages:281
File size:23.8 Mb
   Technical Edible Oil Processing

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  • Author: edited by Wolf Hamm and Richard J. Hamilton
  • Publisher: CRC Press
  • Publish Date: 2000
  • ISBN: 0849397456
  • Pages: 281
Covering refined fats and oils used in the food industry, this volume presents current technology in the edible oils industry. At a professional and reference level, this volume considers issues of both chemistry and process engineering.

Edible Oil Processing provides information on the types and characteristics of oils, their sources and principal fields of application, and changes in the pattern of demand. The effects of processing on oil quality are provided to give the reader important information for assessing the efficiency of different process options.

Edible Oil Processing describes the best current standards of quality control for different applications (including HACCP methodology), and the safe operation and lay-out of processing plants, including provision of storage facilities for crude and processed oil. The book also includes information on waste management and environmental impact.

Features

Covers both chemistry and process engineering

Analyzes various processes and considers the most appropriate given the nature, origin and quality of oil to be processed

Provides many tables and graphs

Discusses the separate topics of degumming, and physical and chemical refining, essential to the food technologist

Contents

Guide to the Principles of Edible Oil Processing, F. D. Gunstone

Oil Movements, W. Hamm

Production of Oils, J. M. Fils

Refining Practice, M. Kellens and W. De Greyt

Oil Modifications Processes, M. Kellens

Quality Control, E. W. Hammond

Applications, J. Podmore

Safety, R. Cook

Storage and Plant Layout, R. Cook

Utilities and Environmental Impact, R. Cook

Rating:

2.5 out of 5 by

 
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