Safety production and quality control of vegetable oil products

Author: Li Quanhong
Publisher:
Publish Date: 2005-06-01
Features: This book is a part of the "Food Safety Engineering Series." It primarily introduces the hazards and control methods of vegetable oils and their products in production. The book is divided into five chapters: Chapter 1 provides an overall introduction to the development of China's vegetable oil industry; Chapter 2 covers the sources and chemical composition of vegetable oils; Chapter 3 discusses the safety control and testing of vegetable oil production; Chapter 4 explores the potential hazards introduced during the refining process of vegetable oils and their control methods; Chapter 5 examines the hazards and control methods that may arise during the processing of vegetable oil-based products. At the end of the book, there are appendices titled "Hydrogenated Oils and Their Products Sanitation Management Measures" and "Hydrogenated Margarine Sanitation Standards." The content of this book is comprehensive and practical, offering guidance and reference for technical personnel and managers of vegetable oil production enterprises. It can also serve as a reference for food safety management personnel, commodity inspection staff, and faculty and students of relevant institutions.