- Published: December 2013
- Region: Global
Green Vegetable Oil Processing
- Published: April 2012
- Region: Global
- 304 Pages
- AOCS Press
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 an effective business approach to enhance vegetable oil processing profitability.
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 (physical refining).
While most chapters describe soy oil processing, the techniques described are equally applicable to oils and fats in general.
- Extrusion/Expeller® Pressing as a Means of Processing “Green Oils and Meals”
- Modern Aqueous Oil Extraction: Centrifugation Systems for Olive and Avocado Oils
- Aqueous Extraction of Corn Oil after Fermentation in the Dry Grind Ethanol Process
- Drying and Cooling Collets from Expanders with Major Energy Savings
- Algae Drying and Extraction
- Enzymatic Degumming
- Membrane Degumming and Refining
- Physical Refining
- Dry Condensing Vacuum Systems for Deodorizers for Substantial Energy Savings
- Enzymatic Interesterfication
- CLA Production by Photoisomerization of Linoleic Acid in Linoleic Acid Rich Oils
Editor: Walter E. Farr and Andrew Proctor