Oils and fats processing

D. R. Erickson, ed., Fdibk Fats and Oil Processing Basic Principles and Modem Practices, American Oil Chemists Society, Champaign, lU., 1990, 442 pp. 

Fig. 34.22. Fat fractions from cascade fractionation. (From Tirtiaux, A., in World Conference Proceedings, Edible Fats and Oils Processing Basic Principles and Modern Practices, D. E. Erickson (Ed.), pp. 136-141, AOCS, Champaign, IL, 1990. With permission.)...

G. F. Dashiell, in D. R. Erickson, ed.. World Conference Proceedings Edible Fats Fats and Oils Processing, Basic Principles and Modern Practices, AOCS Press, Champaign, Illinois, 1990, pp. 396 1. 

Permission granted from AOCS to reprint from The Proceedings of the World Conference on Edible Fats and Oil Processing (146). 

Surface Characteristics of Different Sorbent Types Figures 8-11 present reasonably probable representations for surface active sites associated with the three major adsorbent types used in fats and oils processing. 

With such major developments in the field of SCF technology, the objective of this chapter is to provide a critical overview of the solubility behavior of lipid components in SCCO2, which is fundamental for optimal process design as well as the unit operations of extraction, fractionation, and reactions using SCCO2 as applied to fats and oils processing. 

Applications in Fats and Oils Processing Supercritical CO2 fractionation of fats and oils has been investigated by various researchers for the refining (deacidification and degumming) of oils, for the concentration of bioactive components of fats and oils and byproducts and for the fractionation of milkfat. 

Modification of the Properties of Fats and Oiis Transesterification reactions (interesterification and acidolysis) of triacylglycerols have been an important tool in fats and oils processing for the modification of their physical and rheological properties by changing the composition and distribution of their fatty acids. 

O Brien, R. D. (1998). Fats and oils processing. In Fats and Oils Formulating and Processing for Applications. Lancaster, PA Technomic Publication. 

Seger, J.C. and van de Sande, R.L.K.M. (1990) Degumming - theory and practice, in World Conference Proc. Edible Fats and Oils Processing Basic Principles and Modem Practices (ed D.R. Erickson), AOCS Press, Champaign, IL, pp. 88-93. 

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