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Covering refined fats and oils used in the food industry, this volume presents current technology in the edible oils industry. At a professional and reference level, this volume considers issues of both chemistry and process engineering.
Edible Oil Processing provides information on the types and characteristics of oils, their sources and principal fields of application, and changes in the pattern of demand. The effects of processing on oil quality are provided to give the reader important information for assessing the efficiency of different process options.
Edible Oil Processing describes the best current standards of quality control for different applications (including HACCP methodology), and the safe operation and lay-out of processing plants, including provision of storage facilities for crude and processed oil. The book also includes information on waste management and environmental impact.
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"A single volume primer on all that is important in edible oil processing, at a price that suits every pocket" – Oils & Fats International
"Clear language, concise, easy to understand and illustrated by numerous examples" – European Journal of Lipid Science and Technology
A volume that presents, at professional and reference level, the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering. Information is provided on the types and characteristics of oils to be processed, their sources, their principal fields of application and changes in the pattern of oil demand. Chapters are included on quality assurance, safety and environmental considerations.
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Book Description Blackwell, 2000. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0849397456