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.

Key Features

• Provides insights to the challenges of bleaching very green oils
• Includes new deodorizer designs and performance measures
• Offers insights on frying oil quality management
• Simple and easy-to-read language