C.H.I.P.S. HOME PAGE
FOOD TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Fats and Oils Processing Handbook
from C.H.I.P.S.

Bleaching and Purifying Fats and Oils
Theory and Practice
Second edition
edited by Gary List

Bleaching and Purifying Fats and Oils covers modern techniques of trace-metal analysis, including flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled Plasma (ICP).

The book discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Various degumming methods improved over the past several decades are also discussed.

Contents

  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

Index

click here to see books of related interest

ORDER NOW
Bleaching and Purifying Fats and Oils
Theory and Practice
Second edition
edited by Gary List

2010 • 285pages • $204.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2012 Culinary and Hospitality Industry Publications Services