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Green Vegetable Oil Processing, Revised First Edition

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by Walter Farr & Andrew Proctor
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Green Vegetable Oil Processing, Revised First Edition by Walter Farr & Andrew Proctor

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

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Ebook Details
Pages: 302
Size: 18.5 MB
Publisher: AOCS Press/Academic Press
Date published:   2013
ISBN: 9780983057208 (DRM-EPUB)
2370006782940 (DRM-PDF)

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Nonfiction > Technology > Food Science
Nonfiction > Science > Chemistry > Industrial & Technical

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Nonfiction > Science > Chemistry
Nonfiction > Technology > Food Science
Nonfiction > Science > Chemistry > Industrial & Technical

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