- 264 pages
- English
- PDF
- Only available on web
Refining of Oils and Fats for Edible Purposes
About This Book
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.
Frequently asked questions
Information
Table of contents
- Front Cover
- Refining of Oils and Fats for Edible Purposes
- Copyright Page
- Table of Contents
- PREFACE TO 1st EDITION
- PREFACE TO 2nd EDITION
- INTRODUCTION
- CHAPTER 1. REMOVAL OF FAT-INSOLUBLE IMPURITIES
- CHAPTER 2. REMOVAL OF FAT-SOLUBLE IMPURITIES
- CHAPTER 3. PROCESS CONTROL
- CHAPTER 4. COMPLETE REFINERY PLANTS
- CHAPTER 5. STATISTICAL INFORMATION
- BIBLIOGRAPHY
- SUBJECT INDEX