Bleaching and Purifying Fats and Oils
Theory and Practice

Directs the reader towards techniques of analysis such as flame-atomic adsoprtion, graphite furnace atomic adsorption and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP)

Gary R. List (Edited by)

9781893997912, Elsevier Science

Hardback, published 23 October 2015

505 pages
22.9 x 15.1 x 3 cm, 0.59 kg

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed

1. Basic Components and Procedures
2. Adsorption
3. Adsorbents
4. Bleaching of Important Fats and Oils
5. Bleachers
6. Filtration and Filters
7. Oil Recovery
8. Safety, Security, and the Prevention of Error
9. Important Tests Relating to Bleaching
10. The Freundlich Isotherm in Studying Adsorption in Oil Processing
11. Enzymatic Degumming of Edible Oils and Fats

Subject Areas: Food & beverage technology [TDCT]