Practical Guide to Vegetable Oil Processing
- 2nd Edition - February 16, 2017
- Imprint: Academic Press and AOCS Press
- Author: Monoj Gupta
- Language: English
- Paperback ISBN:9 7 8 - 1 - 6 3 0 6 7 - 0 5 0 - 4
- eBook ISBN:9 7 8 - 1 - 6 3 0 6 7 - 0 5 1 - 1
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving a… Read more
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Request a sales quotePractical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.
The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.
- Provides insights to the challenges of bleaching very green oils
- Includes new deodorizer designs and performance measures
- Offers insights on frying oil quality management
- Simple and easy-to-read language
Edible oil processing managers and supervisors, Chemical engineers, QA/QC technicians, Lab technicians, Vegetable oil processing and maintenance personnel, as well as equipment manufacturers
Chapter 1: Requirement for Successful Production and Delivery of the Refined Vegetable Oils
Abstract
1.1. Crude oil
1.2. Oilseeds
1.3. Additional comments on oilseeds
1.4. Fruit palm
1.5. Groundnuts (peanuts) and tree nuts
1.6. Crude oil handling, storage, and transport
1.7. Concluding remarks
Chapter 2: Basic Oil Chemistry
Abstract
2.1. Composition of oil
2.2. Distinctions between oils and fats
2.3. Fatty acids in common vegetable oils
2.4. Typical behavior of fatty acids
2.5. Objectives of proper oil processing
2.6. Nontriglyceride components of oils
2.7. Oil analysis used in vegetable oil industry and their significance
2.8. Significance of the analytical methods and results
Chapter 3: Crude Oil Receiving, Storage, and Handling
Abstract
3.1. Crude oil receiving
3.2. FOSFA international (headquarter—London, UK)
3.3. Membership
3.4. Crude oil unloading (truck or rail car)
3.5. Crude oil storage
Chapter 4: Degumming
Abstract
4.1. Introduction
4.2. Purpose of degumming
4.3. Hydratable phospholipids and nonhydratable phospholipids
4.4. Methods for degumming
Chapter 5: Refining
Abstract
5.1. Purpose of refining vegetable oil
5.2. Methods of oil refining
5.3. Physical refining process
5.4. Chemical refining process
5.5. Continuous chemical refining process
5.6. Water washing refined oil
5.7. Refining loss
5.8. Short Mix Process
5.9. Vacuum drying
5.10. Soap splitting for recovering the fatty acids (acidulation of soap stock)
5.11. Batch acidulation process
5.12. Continuous acidulation process
5.13. Troubleshooting acidulation process
5.14. Cold chemical refining process for sunflower oil
5.15. Modified physical refining process
5.16. Modified caustic refining process
5.17. Semiphysical refining process
Chapter 6: Bleaching
Abstract
6.1. Introduction
6.2. General operating steps in bleaching
6.3. Dry bleaching versus wet bleaching
6.4. Critical control points in dry bleaching
6.5. Sampling frequency in bleaching process
6.6. Troubleshooting dry bleaching process
6.7. Wet bleaching process
6.8. Critical control points in the wet bleaching process
6.9. Two-step bleaching process (use of silica hydrogel)
6.10. Critical control points in two-step bleaching process
6.11. Packed bed filtration in bleaching process
6.12. Critical control points in packed bed bleaching
6.13. Filters for filtering bleached oil
6.14. Bleaching agents
6.15. Bleaching very green canola oil
Chapter 7: Hydrogenation
Abstract
7.1. Introduction
7.2. Historical background of hydrogenation
7.3. Understanding the process of hydrogenation
7.4. Hydrogenation process
7.5. Critical control points in the hydrogenation process
7.6. Catalyst filtration
7.7. Critical quality parameters in batch hydrogenation
7.8. Trans fatty acids
7.9. Sources of hydrogenation catalysts
7.10. Selection of hydrogenation catalyst
7.11. Commercially available nickel catalysts
7.12. Troubleshooting the hydrogenation process
7.13. Heat recovery in hydrogenation
Chapter 8: Deodorization
Abstract
8.1. Introduction
8.2. Purpose of deodorization
8.3. Description of the deodorization process
8.4. Operating principles of deodorization
8.5. Critical control points for the deodorizing process
8.6. Deodorized oil quality
8.7. Types of deodorizers
8.8. Vacuum system for deodorizer
8.9. Periodic cleaning of the deodorizer
Chapter 9: Finished Product Storage and Handling
Abstract
9.1. Introduction
9.2. Transfer and storage of deodorized products in tanks
9.3. Deodorized oil storage tank
9.4. Loading finished oils in trucks
9.5. Unloading finished oil from tank trucks
9.6. Packaged products stored in the warehouse
9.7. Maintaining product quality in the warehouse
9.8. Shipping of packaged products
Chapter 10: Fundamentals of Fat Crystallization Related to Making Plastic and Pourable Shortenings
Abstract
10.1. Introduction
10.2. Fat polymorphism
10.3. Triglyceride structure
10.4. Fat crystallization
10.5. Characterization of fat crystals
10.6. Palm oil in solid shortening
10.7. Issues with the interesterified products
10.8. Very high–hard stock content
10.9. Pourable liquid shortening
Chapter 11: Winterization and Fractionation of Selected Vegetable Oils
Abstract
11.1. Introduction
11.2. Winterization of sunflower seed oil
11.3. Critical process variables for winterization of sunflower oil
11.4. Troubleshooting
11.5. Winterization of soybean oil
11.6. Fractionation of palm oil
11.7. Dry fractionation
11.8. Troubleshooting dry fractionation
11.9. Multiple dry fractionation
11.10. Wet fractionation with detergent (lanza process)
11.11. Solvent fractionation process
Chapter 12: Insight to Oil Quality Management
Abstract
12.1. Introduction
12.2. Managing oil quality
12.3. Modes of oil decomposition
12.4. Areas in oil quality management
12.5. Summary of oil quality standards
Chapter 13: Trans Fat Alternatives and Challenges
Abstract
13.1. Introduction
13.2. Nutritional labeling regulation
13.3. Source of trans fatty acids
13.4. Technical alternatives available today
13.5. Challenges
13.6. Interesterification process
13.7. Chemical interesterification process
13.8. Enzymatic interesterification process
13.9. Comparison between the chemical and the enzymatic interesterification processes
Chapter 14: Familiarization With Process Equipment
Abstract
14.1. Introduction
14.2. Processing equipment and accessories
Chapter 15: Loss Management
Abstract
15.1. Introduction
15.2. Definition of losses
15.3. Factors contributing to high plant losses in degrading and variations
15.4. Elements of good loss management
15.5. Guidelines for managing D&V
15.6. Managing plant losses
15.7. Final comments on loss management
15.8. Samples of forms helpful for tracking variations
Chapter 16: Plant Safety Procedures
Abstract
16.1. Introduction
16.2. Plant safety
16.3. Safety agencies
16.4. Areas of safety training required at the plant
16.5. Special notes
Chapter 17: Regulatory Agencies and Their Roles in a Vegetable Oil Plant
Abstract
17.1. Introduction
17.2. Agencies overseeing food industry
17.3. Environmental protection agency
17.4. National fire protection association
17.5. US department of agriculture
17.6. Role of usda at an edible oil plant
17.7. US food and drug administration
17.8. Rabbinical assembly
17.9. Role of rabbinical assembly in an oil plant
17.10. National institute of oilseed products
17.11. National oilseed processors association
17.12. Federation of oils, seeds and fats associations
17.13. FEDIOL
17.14. European food safety authority
17.15. Food safety authority
17.16. Rapid alert system for food and feed
- Edition: 2
- Published: February 16, 2017
- No. of pages (Paperback): 508
- No. of pages (eBook): 508
- Imprint: Academic Press and AOCS Press
- Language: English
- Paperback ISBN: 9781630670504
- eBook ISBN: 9781630670511
MG
Monoj Gupta
M. K. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master's degree in chemical engineering from the University of Florida, Gainesville, Florida and was named Fellow at the American Oil Chemists Society (AOCS) in 2008.
Affiliations and expertise
MG Edible Oil Consulting International, Inc., Lynwood, WA, USARead Practical Guide to Vegetable Oil Processing on ScienceDirect