Green Vegetable Oil Processing
Revsied First Edition
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...
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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 becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. 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. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.
Bibliographische Angaben
- Herausgegeben:Farr, Walter E.; Proctor, Andrew
- Verlag: Academic Press and AOCS Press
- EAN: 9780128102169
Autoren-Porträt
Walter E. Farr graduated from Mississippi State University in 1960, with a B.S. in Chemistry, Minor in Chemical Engineering. He performed graduate work at UT Medical Center, Memphis, specializing in industrial statistics. He joined Southern Cotton Oil Company, Wesson Oil and Snowdrift Division (later to become Hunt Wesson Foods) in 1960 as a quality control chemist, where he designed and set up the first statistical process control system.He transferred to the Wesson Oil Refinery in Fullerton CA, where he spent four more years as the refinery superintendent. This was followed by a tour of duty with ADM, Decatur IL; Anderson, Clayton & Co., Houston TX; and Kraft Foods, Memphis TN. He was named Kraft Technology Fellow in 1992, and retired from Kraft in 1993. He then spent 5 years with Owensboro Grain Co., Owensboro KY, and 5 years with Desmet NA, Atlanta, GA. Retiring again, he formed The Farr Group of Companies in Memphis, TN, in 2003.
He joined the American OilChemists' Society in 1973, where he was and he has been co-editor of several books, and chapter author in many more. Farr was named Fellow, AOCS in 2007.
Inhaltsverzeichnis zu „Green Vegetable Oil Processing “
PrefaceCHAPTER 1 Extrusion/Expeller® Pressing as a Means of Processing Green Oils and Meals
CHAPTER 2 Modern Aqueous Oil Extraction-Centrifugation Systems for Olive and Avocado Oils
CHAPTER 3 Aqueous Extraction of Corn Oil After Fermentation in the Dry Grind Ethanol Process
CHAPTER 4 Drying and Cooling Collets from Expanders with Major Energy Saving
CHAPTER 5 Algae Drying and Extraction
CHAPTER 6 Enzymatic Degumming
CHAPTER 7 Nano NeutralizationT
CHAPTER 8 Physical Refining of Vegetable Oils
CHAPTER 9 Conservation of Energy and Resources in Hydrogen Generation and in Hydrogenation
CHAPTER 10 Dry Condensing Vacuum Systems for Deodorizers for Substantial Energy Savings
CHAPTER 11 Enzymatic Interesterification
CHAPTER 12 CLA Production by Photo-isomerization of Linoleic Acid in Linoleic Acid Rich Oils
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