Refining of Oils and Fats for Edible Purposes

Refining of Oils and Fats for Edible Purposes

2nd Edition - January 1, 1962

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  • Author: A. J. C. Andersen
  • eBook ISBN: 9781483164571

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Refining of Oils and Fats for Edible Purposes, Second Revised Edition details the processes and treatments of crude (plant- and animal-based) oils and fats to render them fit for human consumption. The book is composed of five chapters. The first two chapters provide the methods in refining fat-insoluble and fat-soluble impurities. The third chapter presents techniques to minimize the shrinkage of crude fat and oils entering the process and increase production output. Chapter 4 considers refinery plant design based on the kinds of fats to be processed, kinds of processes to be implemented and projected output. The last chapter presents statistical data of oil and fat consumption from selected countries. Industrial engineers, production managers, chemists, plant designers, and students will find the book a good source of information.

Table of Contents

  • Preface to First Edition

    Preface to Second Edition


    1. Removal of Fat-Insoluble Impurities

    Clarification of Crude Fats by Settling


    Chamber Presses

    Frame Presses

    Leaf Pressure Filters

    Leaf Matting Filters

    Vacuum Filters

    General Remarks and Filtration Theory

    Destearinization by Filtration

    Centrifugal Clarification


    2. Removal of Fat-Soluble Impurities


    I. Pre-treatment by Be-gumming

    II. Neutralization or De-acidification

    III. Bleaching or Decoloration

    IV. Deodorization

    3. Process Control


    4. Complete Refinery Plants

    5. Statistical Information


    Subject Index

Product details

  • No. of pages: 264
  • Language: English
  • Copyright: © Pergamon 1962
  • Published: January 1, 1962
  • Imprint: Pergamon
  • eBook ISBN: 9781483164571

About the Author

A. J. C. Andersen

About the Editor

P. N. Williams

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