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

References
Index

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ORDER NOW Edible Oil Processing edited by Wolf Hamm and Richard J. Hamilton 281 pages • 100 illustrations • $188.95 + shipping Texas residents please add 6.75 % sales tax