Special Issue Bleaching of Fats and Oils PDF Download

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 54

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Author: Gary R. List
Publisher: Elsevier
ISBN: 0128043504
Category : Technology & Engineering
Languages : en
Pages : 285

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Book Description
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed Second edition features the progress in the bleaching and purifying of fats and oils since the mid-1990s Includes extensive details on the adsorptive purification of an oil prior to subsequent steps in the process, including refining and deodorization Offers practical considerations for choosing membranes, filtration equipment, and other key economic consideratons

Author:
Publisher:
ISBN: 9781003040132
Category : NON-CLASSIFIABLE
Languages : en
Pages : 256

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Book Description
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled Plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed.

Author: Henry Basil Wilberforce Patterson
Publisher: Amer Oil Chemists Society
ISBN: 9780935315424
Category : Technology & Engineering
Languages : en
Pages : 242

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Book Description
This book describes in detail the different physical and chemical operations in bleaching and purifying fats and oils. It covers the processing of more than 20 fats and oils, as well as the structure and manufacture of adsorbent earths and carbons. Separate chapters consider bleachers and filters, oil recovery, safety matters, and the significance of commonly used tests. Written from a practical standpoint, the material is useful for processors already working in the fats and oils industry, as well as for those just entering it.

Author:
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 1064

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Book Description

Author: Sio-iong Ao
Publisher: World Scientific
ISBN: 9813230789
Category : Technology & Engineering
Languages : en
Pages : 601

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Book Description
Two large international conferences on Advances in Engineering Sciences were held in London, UK, 29 June - 1 July, 2016, under the World Congress on Engineering (WCE 2016), and San Francisco, USA, 19-21 October, 2016, under the World Congress on Engineering and Computer Science (WCECS 2016) respectively. This volume contains 42 revised and extended research articles written by prominent researchers participating in the conferences. Topics covered include electrical engineering, manufacturing engineering, industrial engineering, computer science, engineering mathematics and industrial applications. The book offers state-of-the-art advances in engineering sciences and also serves as an excellent reference work for researchers and graduate students working with/on engineering sciences.

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: John Wiley & Sons
ISBN: 0813827671
Category : Technology & Engineering
Languages : en
Pages : 293

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Book Description
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Author: Richard D. O'Brien
Publisher: CRC Press
ISBN: 0203483669
Category : Technology & Engineering
Languages : en
Pages : 617

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Book Description
Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. U

Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330857
Category : Reference
Languages : en
Pages : 351

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Book Description
Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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