Edible Oil Processing 2E

Covering refined fats and oils used in the food industry, this volume presents current technology in the edible oils industry. At a professional and reference level, this volume considers issues of both chemistry and process engineering.
Edible Oil Processing provides information on the types and characteristics of oils, their sources and principal fields of application, and changes in the pattern of demand. The effects of processing on oil quality are provided to give the reader important information for assessing the efficiency of different process options.
Edible Oil Processing describes the best current standards of quality control for different applications (including HACCP methodology), and the safe operation and lay-out of processing plants, including provision of storage facilities for crude and processed oil. The book also includes information on waste management and environmental impact.

Wolf Hamm (retired) has been a consultant to the Oils and Fats Industry, and is based in Harpenden, UK.

Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.

Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.