Bleaching and Purifying Fats and Oils

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 - Second edition features the progress in the bleaching and purifying of fats and oils since the mid-1990s
- Includes extensive details on the adsorptive purification of an oil prior to subsequent steps in the process, including refining and deodorization
- Offers practical considerations for choosing membranes, filtration equipment, and other key economic consideratons

1. Basic Components and Procedures2. Adsorption3. Adsorbents4. Bleaching of Important Fats and Oils5. Bleachers6. Filtration and Filters7. Oil Recovery8. Safety, Security, and the Prevention of Error9. Important Tests Relating to Bleaching10. The Freundlich Isotherm in Studying Adsorption in Oil Processing11. Enzymatic Degumming of Edible Oils and Fats