Edible Oil Processing, Hamm Wolf

Автор: Donald M. Mattox
Название: Handbook of Physical Vapor Deposition (PVD) Processing,
ISBN: 0815520379 ISBN-13(EAN): 9780815520375
Издательство: Elsevier Science
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Цена: 38908.00 р.
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Описание: Explains various aspects of physical vapor deposition (PVD) process technology from the characterizing and preparing the substrate material, through deposition processing and film characterization, to post-deposition processing.

Автор: Farr, Walter
Название: Green Vegetable Oil Processing
ISBN: 0128102160 ISBN-13(EAN): 9780128102169
Издательство: Elsevier Science
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Цена: 15327.00 р.
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Описание: 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.

Автор: Gupta, Monoj
Название: Practical Guide to Vegetable Oil Processing
ISBN: 1630670502 ISBN-13(EAN): 9781630670504
Издательство: Elsevier Science
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Цена: 24760.00 р.
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Описание:

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 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.