Edible Oils: Extraction, Processing, and Applications, 1st Edition (Hardback) book cover

Edible Oils

Extraction, Processing, and Applications, 1st Edition

Edited by Smain Chemat

CRC Press

262 pages | 37 B/W Illus.

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Hardback: 9781498752091
pub: 2017-06-08
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pub: 2017-07-12
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Description

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives.

This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation.

This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers.

The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

Table of Contents

Production of vegetable Oils from Fruits, Oilseeds and Beans: Conventional processing and industry techniques. Enzymatic pretreatment during processing. Green Solvents for edible oil processing. Supercritical Fluid Extraction for the recovery of edible oils: A case study. Conventional and Emerging Aromatisation Techniques for Edible Oils. Palm oil Processing and uses. High value compounds from olive oil processing waste. Edible oils as sources of biofuel precursors and chemical intermediates. Edible oils as green solvents. Edible Oils as a Functional Food. Life cycle assessment of edible oil production: A case study. Regulations on edible oils quality-lastest amendments. Factors influencing edible oil industry.

About the Editor

Smain CHEMAT is Research Director and group leader of “Extraction & Separation Techniques” team at the Centre de Recherches Scientifique & Technique en Analyses Physico-Chimiques (CRAPC), ALGERIA. Born in Blida (1975), he obtained a chemical engineer diploma (1996) and received his PhD (2005) in Process engineering from the University Sciences & Technologies Houari Boumediene (USTHB), Algiers, and Master of Business Administration (2010) from the University of Bath, United Kingdom.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science