
Refining of Oils and Fats for Edible Purposes
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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
Introduction
1. Removal of Fat-Insoluble Impurities
Clarification of Crude Fats by Settling
Filtration
Chamber Presses
Frame Presses
Leaf Pressure Filters
Leaf Matting Filters
Vacuum Filters
General Remarks and Filtration Theory
Destearinization by Filtration
Centrifugal Clarification
References
2. Removal of Fat-Soluble Impurities
Introduction
I. Pre-treatment by Be-gumming
II. Neutralization or De-acidification
III. Bleaching or Decoloration
IV. Deodorization
3. Process Control
Reference
4. Complete Refinery Plants
5. Statistical Information
Bibliography
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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