Refining and Processing Technology of Fats and Oils / University Textbook

Author: He Dongping, Editor-in-Chief
Publisher:
Publish Date: 2005-07-01
Features: This book consists of 13 chapters. It systematically introduces the sources and composition of crude oil, preliminary processing of crude oil, degumming, deacidification, decolorization, deodorization, dewaxing, fractionation, hydrogenation, ester exchange, deep-processing products of oils and fats, as well as packaging and storage of oil and fat products. It elaborates on the basic principles, process flows, relevant parameters, equipment structures, and operational methods of refining and processing. This book serves as a textbook for undergraduate and college students in the fields of Food Science and Engineering, and can also be used as a reference for faculty and students in related disciplines, as well as for researchers and production technicians engaged in oil and fat processing research and production.