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Green Vegetable Oil Processing
Revsied First Edition
1st Edition - December 4, 2013
Editors: Walter E. Farr, Andrew Proctor
Paperback ISBN:9780128102169
9 7 8 - 0 - 1 2 - 8 1 0 2 1 6 - 9
eBook ISBN:9780983057208
9 7 8 - 0 - 9 8 3 0 5 7 2 - 0 - 8
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… Read more
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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.
Documents the current state of green oil processing technologies available today
Addresses alternative green technologies at various stages of oilseed processing
Includes technologies already in commercial use and some that are still in developmental stages
processors, food manufacturing, chemical engineers, food processors, food scientists
Preface
Chapter 1: Extrusion/Expeller® Pressing as a Means of Processing Green Oils and Meals
Introduction
Mechanical Screw Presses
Extruders
Manufacturers of Screw Presses and Extruders
Optimizing Energy Use
Conclusions
Chapter 2: Modern Aqueous Oil Extraction—Centrifugation Systems for Olive and Avocado Oils
Introduction
Centrifugation Systems for Olive Oil
Centrifugation Systems for Avocado Oil
Other Fruits/Nuts/Seeds for Which Aqueous Extraction Will Work
Conclusions
Chapter 3: Aqueous Extraction of Corn Oil After Fermentation in the Dry Grind Ethanol Process
Introduction—A Comparison of Various Processes to Produce Corn Oil
The Processes for Obtaining Corn Oil After Fermentation in a Dry Grind Ethanol Plant
The Chemical Composition of Corn Oil Extracted from Corn Germ, Ground Corn, and Corn DDGS with Various Organic Solvents and via Centrifugation after Fermentation
The Changes in Corn Oil Composition That Occur During the Dry Grind Ethanol Process
Current Applications of Corn Oil Obtained After Fermentation in a Dry Grind Ethanol Plant
Chapter 4: Drying and Cooling Collets from Expanders with Major Energy Saving
Introduction
Alternative Techniques for Cooling Collets (Offering Energy Savings)
Summary
Chapter 5: Algae Drying and Extraction
Solvent Extraction
Drying
Drying Techniques Available Today
Preparation
Extraction
Factors Affecting Extraction
Factors Affecting Operating Cost
Current Extraction Techniques
Extraction Selection Considerations
The Solvent Extraction Plant (SEP)
Life Cycle Costs
Solvent Losses
Future
Chapter 6: Enzymatic Degumming
Introduction
Crude Oils
Gums
Structure
Chemistry
Phospholipids
Traditional Techniques for Removal of Phospholipids
Caustic Refining
Enzymes
Phospholipases
Enzymatic Degumming Processing
Commercially Available Enzymes
Yields
Bleaching
Deodorization
Environmental Impact
Industrial Implementations (public announcements)
Conclusions
Chapter 7: Nano Neutralization™
Introduction
Traditional Oil Neutralization Methodology
Neutralization Chemistry
Neutralization Process
Understanding Nano Reactor Technology
The Nano Neutralization™ Process
Nano Neutralization™ Results and Benefits
Chapter 8: Physical Refining of Vegetable Oils
Introduction
Definition of Physical Refining
A Review of Current Practices in the Refining of Vegetable Oils
New Developments Offer Significant Changes in Vegetable Oil Refining
Development of Physical Refining of Soybean Oil
Physical Refining of Soybean Oil
Physical Refining
Semi-physical Refining
Modified Physical Refining™
Expanding the Use of Physical Refining to Other Oils
Quality of Physical Refined Vegetable Oils
Plants Built with Physical Refining or Semi-Physical Refining of Vegetable Oils
Conclusions
Chapter 9: Conservation of Energy and Resources in Hydrogen Generation and in Hydrogenation
Introduction
Hydrogen Supply
Hydrogenation
Conclusions
Chapter 10: Dry Condensing Vacuum Systems for Deodorizers for Substantial Energy Savings
Introduction
Types of Vacuum Production Systems Used in Oil Deodorizing
Working Principle of Dry Condensing (DC)
Available Dry Condensing (DC) Systems
Condensation Process Description in a DC System
Conclusions
Acknowledgments
Chapter 11: Enzymatic Interesterification
Introduction
Structure
Interesterification
Chemical Interesterification
Chemical Interesterification Process
Enzymes
Denaturation
Lipases
Enzymatic Interesterification
Commercial Enzymes
Environmental Impact
Conclusions
Chapter 12: CLA Production by Photo-isomerization of Linoleic Acid in Linoleic Acid Rich Oils
Introduction
Health Benefits of CLA
CLA Synthesis
Photoprocessing to Synthesize CLA
CLA Isomerization Chemistry in High Linoleic Acid Oils
CLA Measurement
Nutritional and Product Development Value of CLA-Rich Oil
Conclusions
Index
No. of pages: 302
Language: English
Published: December 4, 2013
Imprint: Academic Press and AOCS Press
Paperback ISBN: 9780128102169
eBook ISBN: 9780983057208
WF
Walter E. Farr
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 Oil Chemists’ 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.
AP
Andrew Proctor
Andrew Proctor, of the University of Arkansas in Fayetteville, was recognized as a leading professor of lipid chemistry and food science, with a focus on lipid analysis, conjugated linoleic acid, and rice oil co-products. He has distinguished himself as a researcher with more than 100 publications to his credit.
He was also instrumental in establishing an ex-change program between the European Union (E.U.) and United States (U.S.) on renewable resources and clean technology. The program provides grants for international curriculum development and related student exchange.
Proctor has served on close to 30 different AOCS committees or boards, including the Books and Special Publications Committee (2000-2002) and the Governing Board, as a member-at-large (2007-present). He served as chairperson of the Analytical Division Program Committee from 2005-2007 and has been an associate editor or senior associate editor of JAOCS since 1992. In 2008, he organized and chaired the Professional Educators’ Common Interest Group-a group that seeks to provide tools for the teaching of fats, oils, and lipid chemistry.
Proctor received the AOCS Herbert J. Dutton Award in 2010 and has been a Fellow of the UK’s Royal Society of Chemistry since 2006.
Affiliations and expertise
Professor, Food Science, University of Arkansas, Fayetteville, AR, United States