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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.
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