Screen LibraryThe chemistry and technology of edible oils and fats and their high fat products /
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promo...
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| Main Authors: | |
|---|---|
| Corporate Authors: | |
| Published: |
Academic,
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| Publisher Address: | London [England] ; San Diego, CA : |
| Publication Dates: |
[1989] ©1989 |
| Literature type: | eBook |
| Language: | English |
| Series: |
Food science and technology
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| Subjects: | |
| Online Access: |
http://www.sciencedirect.com/science/book/9780123520555 |
| Summary: |
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant ""fatty tissues"". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and ener |
| Carrier Form: | 1 online resource (xv, 384 pages) : illustrations. |
| Bibliography: | Includes bibliographical references (pages 365-369) and index. |
| ISBN: |
9781483218359 148321835X |
| Index Number: | TP670 |
| CLC: | TS22 |
| Contents: |
Front Cover; The Chemistry and Technology of Edible Oils and Fats and their High Fat Products; Copyright Page; Foreword; Table of Contents; Introduction; Dedication; Acknowledgements; Chapter 1. The Chemistry of Edible Fats; I. On Oils and Fats in General; II. Major Lipid Components; III. Minor Accompanying (Lipid) Components; IV. Fat Modifying Reactions; Chapter 2.Vegetable-oil Separation Technology; I. Raw-material Handling Operations; II. Preparatory Treatments; III. Vegetable-oil Milling; IV. Main and Side Products of Oil-milling Operations Chapter 3. Water- and Heat-promoted Fat Separation from Animal and Plant ""Fatty Tissues""I. Theoretical Background; II. Edible-fat Processing (Rendering) from Terrestrial Animals; III. Edible-Fat Processing from Marine Animals; IV. Edible-fat Processing from Oily Fruit Pulps and Nuts; V. Special Quality Aspects; VI. Surface-water and Air Pollution; Chapter 4.Refining; I. ""Chemical"" Versus ""Physical"" Refining; II. Deacidifkation by Neutralization; III. Dry Deacidifi cation Methods; IV. Bleaching or Decolorization; V. Deodorization/Deacidifi cation by Distillation/Heat Bleaching VI. Refinery Effluent Treatment/Fat RecoveryVII. Quality Control of the Refining Operation; Chapter 5. Fat-modification Processes; I. Hydrogenation of Edible Oils; II. Fractional Crystallization and Winterization/Dewaxing; III. Interesterifi cation: Ester Interchange/Randomization; Chapter 6. Production of Edible-fat Productsof High Fat Content; I. Margarines/Minimum Calory Margarines; II. The Production of Mayonnaise and Related Products; III. Shortenings; IV. Vanaspati; V. Prepared Mixes; VI. Fundamentals of Baking; VII. Packaging and Packaging Materials VIII. Warehousing, Distribution, Storage LifeIX. Product-quality Assessment; X. Cleaning Methods; Chapter 7. Speciality Fats; Chapter 8. Miscellaneous Subjects; I. Storage and Transport of Oils and Fats; II. Energy Demands of the Oil-milling and Edible-fat Processing Operations; III. Automation; References; Index |