Refining of Oils and Fats for Edible Purposes

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.

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