Synopsis
Covering refined fats and oils used in the food industry, this volume presents current technology in the edible oils industry. At a professional and reference level, this volume considers issues of both chemistry and process engineering.
Edible Oil Processing provides information on the types and characteristics of oils, their sources and principal fields of application, and changes in the pattern of demand. The effects of processing on oil quality are provided to give the reader important information for assessing the efficiency of different process options.
Edible Oil Processing describes the best current standards of quality control for different applications (including HACCP methodology), and the safe operation and lay-out of processing plants, including provision of storage facilities for crude and processed oil. The book also includes information on waste management and environmental impact.
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Présentation de l'éditeur
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This volume presents, at professional and reference level, the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering.
It considers the transformation of the oil from a vast panorama of lipids in an oilseed or an oil–bearing fruit to a functional product, highlighting the links between the different stages.
Information is provided on the types and characteristics of oils to be processed, their sources, their principal fields of application and changes in the pattern of oil demand. Chapters are included on quality assurance, safety and environmental considerations.
The book is written for chemists and technologists working in edible oils and fats processing; food scientists and technologists; analytical chemists and quality assurance personnel; and lipid chemists working in academic research laboratories.
Quatrième de couverture
A volume that presents, at professional and reference level, the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering. Information is provided on the types and characteristics of oils to be processed, their sources, their principal fields of application and changes in the pattern of oil demand. Chapters are included on quality assurance, safety and environmental considerations.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
