| Titre : | Edible oil processing | | Type de document : | texte imprimé | | Auteurs : | Wolf Hamm, Editeur scientifique ; Richard J. Hamilton, Editeur scientifique ; Gijs Calliauw, Editeur scientifique | | Editeur : | Chichester : Wiley-Blackwell | | Année de publication : | 2013 | | Importance : | 1 vol. (XIX-322 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 25 cm | | ISBN/ISSN/EAN : | 978-1-4443-3684-9 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
18.9 (CORPS GRAS) [Classement Massy]
Thésaurus Agro-alimentaire
HUILE ; FABRICATION ; RAFFINAGE ; GENIE ENZYMATIQUE ; SECURITE ; CONTROLE DE QUALITE ; ASSURANCE QUALITE ; ACIDE GRAS ; PHOSPHATIDE ; STEROL ; COMPOSE PHENOLIQUE ; CHLOROPHYLLE ; CAROTENOIDE ; DENSITE ; VISCOSITE ; OXYDATION ; ANTIOXYGENE ; HYDROLYSE ; TRANSPORT ; GRAINE ; STOCKAGE ; SOJA ; GRAINE DE COLZA ; TOURNESOL ; OLIVE ; EXTRACTION PAR SOLVANT ; FRACTIONNEMENT ; EMULSION ; TECHNIQUE ANALYTIQUE ; AGENT DE CONTAMINATION
| | Résumé : | Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. | | Type de document : | Livre | | Table des matières : | 1 Composition and Properties of Edible Oils
1.1 Introduction
1.2 Components of natural fats
1.2.1 Fatty acids and glycerol esters
1.2.2 Phospholipids
1.2.3 Sterols
1.2.4 Tocols and other phenolic compounds
1.2.5 Chlorophyll
1.2.6 Hydrocarbons
1.2.6.1 Alkanes
1.2.6.2 Squalene
1.2.6.3 Carotenes
1.2.6.4 Polycyclic aromatic hydrocarbons
1.2.6.5 Contaminants and specifications
1.3 Fatty acid composition
1.4 Physical properties
1.4.1 Polymorphism, crystal structure and melting point
1.4.2 Density
1.4.3 Viscosity
1.4.4 Refractive index
1.4.5 Solubility of gases in oils
1.4.6 Other physical properties
1.5 Chemical properties
1.5.1 Hydrogenation
1.5.2 Oxidation
1.5.3 Autoxidation
1.5.4 Photooxidation
1.5.5 Decomposition of hydroperoxides to short-chain compounds
1.5.6 Antioxidants
1.5.6.1 Primary antioxidants
1.5.6.2 Secondary antioxidants
1.5.7 Stereomutation
1.5.8 Double-bond migration and cyclisation
1.5.9 Hydrolysis
1.5.10 Ester formation
1.5.11 Methanolysis
1.5.12 Glycerolysis
1.5.13 Interesterification
1.6 Effect of processing on food oil components
2 Bulk Movement of Edible Oils
2.1 Oil production and exports
2.2 Cargo damage
2.3 Quality of oils shipped
2.3.1 Palm oil
2.3.2 Soybean oil and other seed oils
2.3.3 Shipment of oils intended for production of FAMEs
2.4 Codex Alimentarius
2.5 Oil shipments: systems and regulations
2.5.1 The parcel tanker
2.5.2 Parcel tanker categories: IMO classification
2.5.3 Trade regulation: the role of the FOSFA and NIOP
2.6 Shore storage
2.7 Movement and storage costs
2.8 Refinery location
3 Production of Oils
3.1 Introduction
3.2 Seed handling and storage
3.2.1 Seed arrival
3.2.1.1 Seed weighing
3.2.1.2 Sampling
3.2.2 Seed reception and precleaning
3.2.3 Storage
3.3 Preparation of oilseeds
3.3.1 Reason for and purpose of preparation
3.3.2 Milling defect
3.4 Preparation of soybean
3.4.1 Cleaning and weighing
3.4.2 Cracking
3.4.3 Cooking–conditioning
3.4.4 Flaking
3.4.5 Expander
3.4.6 Soybean dehulling
3.4.6.1 Traditional process
3.4.6.2 Hot dehulling process
3.5 Preparation and pressing of rapeseed (canola)
3.5.1 Preparation
3.5.2 Cooking
3.5.3 Mechanical pressing
3.5.4 Press oil clarification
3.5.5 Press cake treatment
3.6 Preparation and pressing of sunflower seed
3.7 Full pressing
3.7.1 Cold pressing
3.7.2 Double pressing
3.7.3 Cake treatment
3.8 Oil from other seeds
3.8.1 Cottonseed
3.8.2 Corn germ
3.8.3 Coconut or copra oil
3.8.4 Linseed (flaxseed)
3.8.5 Safflower
3.8.6 Peanut (groundnut)
3.8.7 Rice bran
3.8.8 Sesame seed
3.9 Olive oil production
3.9.1 Pressing
3.9.2 Centrifugation
3.9.3 Olive pomace extraction
3.10 Palm oil production
3.10.1 Before reaching the mill
3.10.2 Sterilisation
3.10.3 Threshing
3.10.4 Pressing
3.10.5 Crude oil clarification
3.10.6 Oil drying
3.10.7 Fibre–fruit separation
3.10.8 Nut conditioning
3.10.9 Nut cracking installation
3.10.10 Kernel separation
3.10.11 Uses of secondary palm fruit products
3.10.11.1 Palm kernel meal
3.10.11.2 Fibres and shell
4 Solvent Extraction
4.1 Introduction
4.2 Solvent extractor
4.2.1 Contact time
4.2.2 Particle thickness
4.2.3 Extractor temperature
4.2.4 Miscella flux rate
4.2.5 Number of miscella stages
4.2.6 Solvent retention
4.3 Meal desolventiser toaster
4.3.1 Predesolventising trays
4.3.2 Countercurrent trays
4.3.3 Sparge tray
4.4 Meal dryer cooler
4.4.1 Steam-drying trays
4.4.2 Air-drying trays
4.4.3 Air-cooling trays
4.5 Miscella distillation system
4.6 Solvent recovery system
4.7 Heat recovery
5 Edible Oil Refining: Current and Future Technologies
5.1 Introduction
5.2 Next-generation chemical refining with nanoneutralisation
5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?
5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification
5.5 Deodorisation: much more than just a process for the removal of off-flavours
5.6 Short-path distillation and supercritical processing: refining technologies for the future?
6 Oil Modification Processes
6.1 Introduction
6.2 Hydrogenation
6.2.1 Historical perspective
6.2.2 Principle
6.2.3 Process parameters
6.2.3.1 Hydrogen pressure
6.2.3.2 Temperature
6.2.3.3 Catalyst
6.2.4 Process design
6.2.5 Future for hydrogenation technology
6.2.5.1 Smarter combinations of the conventional technology
6.2.5.2 Alternative catalysts
6.2.5.3 Advanced process technology
6.2.5.4 Summary
6.3 Interesterification
6.3.1 Historical perspective
6.3.2 Principle
6.3.3 Process parameters
6.3.3.1 Oil quality
6.3.3.2 Catalyst
6.3.3.3 Oil losses
6.3.4 Process design
6.3.4.1 Processed product quality
6.3.5 Future for interesterification technology
6.4 Dry fractionation
6.4.1 Historical perspective
6.4.2 Principle
6.4.3 Process parameters
6.4.3.1 Cooling speed
6.4.3.2 Agitation
6.4.4 Process design
6.4.4.1 Crystalliser design
6.4.4.2 Filter design
6.4.4.3 Plant design
6.4.5 Future for fractionation technology
6.4.5.1 Optimised crystalliser designs
6.4.5.2 High-pressure filtrations
6.4.5.3 Continuous fractional crystallisation
6.4.5.4 Alternative multistage processes for specialty fats production
6.4.6 Summary
7 Enzyme Processing
7.1 Introduction
7.1.1 Objectives of enzyme processing
7.2 Enzyme applications before oil refining
7.2.1 Enzyme-assisted pressing
7.2.2 Enzymatic degumming
7.2.3 Enzymatic degumming process (phospholipase A1)
7.2.4 Other phospholipases
7.2.5 Oil recovery from gums
7.2.6 Oil remediation
7.3 Applications within edible oil modification
7.3.1 Industrial-scale enzymatic interesterification
7.3.2 Factors influencing enzyme working life
7.3.3 Formulating with interesterified oils and fats
7.3.4 Enzyme reactions for speciality fats
7.3.5 Production of fats high in omega-3 fatty acids
7.4 Improving processing sustainability through enzyme usage
8 Application of Edible Oils
8.1 Introduction
8.2 Physical chemistry of triacylglycerides
8.3 Fat crystal networks
8.4 Design of functional TAG compositions
8.5 Application in fat-continuous emulsions (spreads)
8.6 Application in water-continuous emulsions
8.6.1 Mayonnaise and dressings
8.6.2 Nondairy (fat) creams and spreads
8.6.3 Ice cream
8.7 Application in other fat-continuous products
8.7.1 Baking fats
8.7.2 Chocolate
8.8 Conclusion
9 Quality and Food Safety Assurance and Control
9.1 Introduction
9.2 Analytical methods for measuring oil and fat composition
9.3 Quality analyses
9.3.1 Free fatty acids
9.3.2 Peroxides
9.3.3 Phosphorus
9.3.4 Moisture and dirt
9.3.5 Colour
9.3.6 Metals
9.3.7 Deterioration of Bleachability Index
9.3.8 Tocopherols
9.4 Supply chain contaminants
9.4.1 Polycyclic aromatic hydrocarbons
9.4.2 Pesticide residues
9.4.3 Hydrocarbons of mineral origin
9.4.4 Mycotoxins
9.4.5 Other contaminants
9.5 Quality and food safety assurance
9.5.1 Crude oil analyses
9.5.2 Crude oil risk matrix
9.5.3 Process validation contaminant removal
9.5.4 Oil processing link tables
9.5.5 Food safety control points
10 Oil Processing Design Basics
10.1 Introduction
10.2 Refining and modification process routes for most common oil types
10.2.1 Process step definitions
10.2.1.1 Degumming or water degumming (degummed)
10.2.1.2 Deep degumming (ddg)
10.2.1.3 Neutralisation (n)
10.2.1.4 One-step bleaching (osb)
10.2.1.5 Two-step bleaching (tsb)
10.2.1.6 Deodorisation (d)
10.2.1.7 Deodorisation/stripping (ds)
10.2.1.8 Hydrogenation (h)
10.2.1.9 Interesterification (ie)
10.2.1.10 Dewaxing/winterisation (wi)
10.2.1.11 Dry fractionation (df)
10.2.1.12 Soapstock splitting (ss)
10.2.2 Process routes for straight refined oils and fats
10.2.3 Process routes pre- and post-hydrogenation
10.2.4 Process routes pre- and post-IEC
10.2.5 Process routes pre- and post-IEE
10.2.6 Process routes in dry fractionation and dewaxing
10.3 Oil processing block diagram design
10.3.1 Standard oil processing block diagrams
10.3.2 Batch and continuous processes
10.3.2.1 Batch processes
10.3.2.2 Continuous processes
10.3.3 Refining of straight oils and fats
10.3.3.1 Chemical refining
10.3.3.2 Physical refining
10.3.4 Refining combined with hydrogenation
10.3.5 Refining combined with interesterification
10.3.6 Refining and dewaxing
10.3.7 Refining and fractionation
10.3.8 Production of trans-free hard fats
10.4 Effective equipment capacity
10.4.1 Example: calculation of effective times for 5- and 7-days-a-week operations
10.4.1.1 5 days a week
10.4.1.2 7 days a week
10.5 Tank park design rules
10.5.1 Storage capacity
10.5.2 Degradation during storage
10.5.2.1 Hydrolysis
10.5.2.2 Oxidation
10.5.2.3 Intermixing with other oils
10.5.2.4 Contamination by chemicals or impurities
10.5.3 Tank design rules
10.5.3.1 Tank shape and material of construction
10.5.3.2 Tank heating
10.5.3.3 Tank insulation
10.5.3.4 Avoiding air contact
10.5.4 Piping design rules
10.5.4.1 Materials
10.5.4.2 Insulation and heating
10.5.4.3 Layout
10.6 Design estimates for utilities consumptions and effluent production
10.6.1 Introduction
10.6.2 Utilities
10.6.2.1 Heating
10.6.2.2 Open steam and vacuum
10.6.2.3 Electrical energy
10.6.2.4 Cooling water
10.6.2.5 Gases
10.6.3 Effluent
10.6.3.1 Liquid effluent
10.6.3.2 Solid waste
10.6.3.3 Exhaust gases
10.6.4 Utility consumption and effluent data per process
10.6.4.1 Storage
10.6.4.2 Refining processes
10.6.4.3 Modification processes
10.7 Occupational safety by design
10.7.1 Introduction
10.7.2 General hazards
10.7.3 Main occupational hazards of oil refining
10.7.3.1 Neutralisation and soapsplitting
10.7.3.2 Autoignition of spent bleaching earth
10.7.3.3 Deodoriser safety
10.7.4 Main occupational hazards of oil modification
10.7.4.1 Hydrogenation safety hazards
10.7.4.2 Safety of IEC
10.7.5 Main occupational hazards of oil storage and handling
10.7.5.1 Access to tanks and processing vessels
10.7.5.2 Top access to tank cars | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166406 |
Edible oil processing [texte imprimé] / Wolf Hamm, Editeur scientifique ; Richard J. Hamilton, Editeur scientifique ; Gijs Calliauw, Editeur scientifique . - Chichester : Wiley-Blackwell, 2013 . - 1 vol. (XIX-322 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-1-4443-3684-9 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
18.9 (CORPS GRAS) [Classement Massy]
Thésaurus Agro-alimentaire
HUILE ; FABRICATION ; RAFFINAGE ; GENIE ENZYMATIQUE ; SECURITE ; CONTROLE DE QUALITE ; ASSURANCE QUALITE ; ACIDE GRAS ; PHOSPHATIDE ; STEROL ; COMPOSE PHENOLIQUE ; CHLOROPHYLLE ; CAROTENOIDE ; DENSITE ; VISCOSITE ; OXYDATION ; ANTIOXYGENE ; HYDROLYSE ; TRANSPORT ; GRAINE ; STOCKAGE ; SOJA ; GRAINE DE COLZA ; TOURNESOL ; OLIVE ; EXTRACTION PAR SOLVANT ; FRACTIONNEMENT ; EMULSION ; TECHNIQUE ANALYTIQUE ; AGENT DE CONTAMINATION
| | Résumé : | Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. | | Type de document : | Livre | | Table des matières : | 1 Composition and Properties of Edible Oils
1.1 Introduction
1.2 Components of natural fats
1.2.1 Fatty acids and glycerol esters
1.2.2 Phospholipids
1.2.3 Sterols
1.2.4 Tocols and other phenolic compounds
1.2.5 Chlorophyll
1.2.6 Hydrocarbons
1.2.6.1 Alkanes
1.2.6.2 Squalene
1.2.6.3 Carotenes
1.2.6.4 Polycyclic aromatic hydrocarbons
1.2.6.5 Contaminants and specifications
1.3 Fatty acid composition
1.4 Physical properties
1.4.1 Polymorphism, crystal structure and melting point
1.4.2 Density
1.4.3 Viscosity
1.4.4 Refractive index
1.4.5 Solubility of gases in oils
1.4.6 Other physical properties
1.5 Chemical properties
1.5.1 Hydrogenation
1.5.2 Oxidation
1.5.3 Autoxidation
1.5.4 Photooxidation
1.5.5 Decomposition of hydroperoxides to short-chain compounds
1.5.6 Antioxidants
1.5.6.1 Primary antioxidants
1.5.6.2 Secondary antioxidants
1.5.7 Stereomutation
1.5.8 Double-bond migration and cyclisation
1.5.9 Hydrolysis
1.5.10 Ester formation
1.5.11 Methanolysis
1.5.12 Glycerolysis
1.5.13 Interesterification
1.6 Effect of processing on food oil components
2 Bulk Movement of Edible Oils
2.1 Oil production and exports
2.2 Cargo damage
2.3 Quality of oils shipped
2.3.1 Palm oil
2.3.2 Soybean oil and other seed oils
2.3.3 Shipment of oils intended for production of FAMEs
2.4 Codex Alimentarius
2.5 Oil shipments: systems and regulations
2.5.1 The parcel tanker
2.5.2 Parcel tanker categories: IMO classification
2.5.3 Trade regulation: the role of the FOSFA and NIOP
2.6 Shore storage
2.7 Movement and storage costs
2.8 Refinery location
3 Production of Oils
3.1 Introduction
3.2 Seed handling and storage
3.2.1 Seed arrival
3.2.1.1 Seed weighing
3.2.1.2 Sampling
3.2.2 Seed reception and precleaning
3.2.3 Storage
3.3 Preparation of oilseeds
3.3.1 Reason for and purpose of preparation
3.3.2 Milling defect
3.4 Preparation of soybean
3.4.1 Cleaning and weighing
3.4.2 Cracking
3.4.3 Cooking–conditioning
3.4.4 Flaking
3.4.5 Expander
3.4.6 Soybean dehulling
3.4.6.1 Traditional process
3.4.6.2 Hot dehulling process
3.5 Preparation and pressing of rapeseed (canola)
3.5.1 Preparation
3.5.2 Cooking
3.5.3 Mechanical pressing
3.5.4 Press oil clarification
3.5.5 Press cake treatment
3.6 Preparation and pressing of sunflower seed
3.7 Full pressing
3.7.1 Cold pressing
3.7.2 Double pressing
3.7.3 Cake treatment
3.8 Oil from other seeds
3.8.1 Cottonseed
3.8.2 Corn germ
3.8.3 Coconut or copra oil
3.8.4 Linseed (flaxseed)
3.8.5 Safflower
3.8.6 Peanut (groundnut)
3.8.7 Rice bran
3.8.8 Sesame seed
3.9 Olive oil production
3.9.1 Pressing
3.9.2 Centrifugation
3.9.3 Olive pomace extraction
3.10 Palm oil production
3.10.1 Before reaching the mill
3.10.2 Sterilisation
3.10.3 Threshing
3.10.4 Pressing
3.10.5 Crude oil clarification
3.10.6 Oil drying
3.10.7 Fibre–fruit separation
3.10.8 Nut conditioning
3.10.9 Nut cracking installation
3.10.10 Kernel separation
3.10.11 Uses of secondary palm fruit products
3.10.11.1 Palm kernel meal
3.10.11.2 Fibres and shell
4 Solvent Extraction
4.1 Introduction
4.2 Solvent extractor
4.2.1 Contact time
4.2.2 Particle thickness
4.2.3 Extractor temperature
4.2.4 Miscella flux rate
4.2.5 Number of miscella stages
4.2.6 Solvent retention
4.3 Meal desolventiser toaster
4.3.1 Predesolventising trays
4.3.2 Countercurrent trays
4.3.3 Sparge tray
4.4 Meal dryer cooler
4.4.1 Steam-drying trays
4.4.2 Air-drying trays
4.4.3 Air-cooling trays
4.5 Miscella distillation system
4.6 Solvent recovery system
4.7 Heat recovery
5 Edible Oil Refining: Current and Future Technologies
5.1 Introduction
5.2 Next-generation chemical refining with nanoneutralisation
5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?
5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification
5.5 Deodorisation: much more than just a process for the removal of off-flavours
5.6 Short-path distillation and supercritical processing: refining technologies for the future?
6 Oil Modification Processes
6.1 Introduction
6.2 Hydrogenation
6.2.1 Historical perspective
6.2.2 Principle
6.2.3 Process parameters
6.2.3.1 Hydrogen pressure
6.2.3.2 Temperature
6.2.3.3 Catalyst
6.2.4 Process design
6.2.5 Future for hydrogenation technology
6.2.5.1 Smarter combinations of the conventional technology
6.2.5.2 Alternative catalysts
6.2.5.3 Advanced process technology
6.2.5.4 Summary
6.3 Interesterification
6.3.1 Historical perspective
6.3.2 Principle
6.3.3 Process parameters
6.3.3.1 Oil quality
6.3.3.2 Catalyst
6.3.3.3 Oil losses
6.3.4 Process design
6.3.4.1 Processed product quality
6.3.5 Future for interesterification technology
6.4 Dry fractionation
6.4.1 Historical perspective
6.4.2 Principle
6.4.3 Process parameters
6.4.3.1 Cooling speed
6.4.3.2 Agitation
6.4.4 Process design
6.4.4.1 Crystalliser design
6.4.4.2 Filter design
6.4.4.3 Plant design
6.4.5 Future for fractionation technology
6.4.5.1 Optimised crystalliser designs
6.4.5.2 High-pressure filtrations
6.4.5.3 Continuous fractional crystallisation
6.4.5.4 Alternative multistage processes for specialty fats production
6.4.6 Summary
7 Enzyme Processing
7.1 Introduction
7.1.1 Objectives of enzyme processing
7.2 Enzyme applications before oil refining
7.2.1 Enzyme-assisted pressing
7.2.2 Enzymatic degumming
7.2.3 Enzymatic degumming process (phospholipase A1)
7.2.4 Other phospholipases
7.2.5 Oil recovery from gums
7.2.6 Oil remediation
7.3 Applications within edible oil modification
7.3.1 Industrial-scale enzymatic interesterification
7.3.2 Factors influencing enzyme working life
7.3.3 Formulating with interesterified oils and fats
7.3.4 Enzyme reactions for speciality fats
7.3.5 Production of fats high in omega-3 fatty acids
7.4 Improving processing sustainability through enzyme usage
8 Application of Edible Oils
8.1 Introduction
8.2 Physical chemistry of triacylglycerides
8.3 Fat crystal networks
8.4 Design of functional TAG compositions
8.5 Application in fat-continuous emulsions (spreads)
8.6 Application in water-continuous emulsions
8.6.1 Mayonnaise and dressings
8.6.2 Nondairy (fat) creams and spreads
8.6.3 Ice cream
8.7 Application in other fat-continuous products
8.7.1 Baking fats
8.7.2 Chocolate
8.8 Conclusion
9 Quality and Food Safety Assurance and Control
9.1 Introduction
9.2 Analytical methods for measuring oil and fat composition
9.3 Quality analyses
9.3.1 Free fatty acids
9.3.2 Peroxides
9.3.3 Phosphorus
9.3.4 Moisture and dirt
9.3.5 Colour
9.3.6 Metals
9.3.7 Deterioration of Bleachability Index
9.3.8 Tocopherols
9.4 Supply chain contaminants
9.4.1 Polycyclic aromatic hydrocarbons
9.4.2 Pesticide residues
9.4.3 Hydrocarbons of mineral origin
9.4.4 Mycotoxins
9.4.5 Other contaminants
9.5 Quality and food safety assurance
9.5.1 Crude oil analyses
9.5.2 Crude oil risk matrix
9.5.3 Process validation contaminant removal
9.5.4 Oil processing link tables
9.5.5 Food safety control points
10 Oil Processing Design Basics
10.1 Introduction
10.2 Refining and modification process routes for most common oil types
10.2.1 Process step definitions
10.2.1.1 Degumming or water degumming (degummed)
10.2.1.2 Deep degumming (ddg)
10.2.1.3 Neutralisation (n)
10.2.1.4 One-step bleaching (osb)
10.2.1.5 Two-step bleaching (tsb)
10.2.1.6 Deodorisation (d)
10.2.1.7 Deodorisation/stripping (ds)
10.2.1.8 Hydrogenation (h)
10.2.1.9 Interesterification (ie)
10.2.1.10 Dewaxing/winterisation (wi)
10.2.1.11 Dry fractionation (df)
10.2.1.12 Soapstock splitting (ss)
10.2.2 Process routes for straight refined oils and fats
10.2.3 Process routes pre- and post-hydrogenation
10.2.4 Process routes pre- and post-IEC
10.2.5 Process routes pre- and post-IEE
10.2.6 Process routes in dry fractionation and dewaxing
10.3 Oil processing block diagram design
10.3.1 Standard oil processing block diagrams
10.3.2 Batch and continuous processes
10.3.2.1 Batch processes
10.3.2.2 Continuous processes
10.3.3 Refining of straight oils and fats
10.3.3.1 Chemical refining
10.3.3.2 Physical refining
10.3.4 Refining combined with hydrogenation
10.3.5 Refining combined with interesterification
10.3.6 Refining and dewaxing
10.3.7 Refining and fractionation
10.3.8 Production of trans-free hard fats
10.4 Effective equipment capacity
10.4.1 Example: calculation of effective times for 5- and 7-days-a-week operations
10.4.1.1 5 days a week
10.4.1.2 7 days a week
10.5 Tank park design rules
10.5.1 Storage capacity
10.5.2 Degradation during storage
10.5.2.1 Hydrolysis
10.5.2.2 Oxidation
10.5.2.3 Intermixing with other oils
10.5.2.4 Contamination by chemicals or impurities
10.5.3 Tank design rules
10.5.3.1 Tank shape and material of construction
10.5.3.2 Tank heating
10.5.3.3 Tank insulation
10.5.3.4 Avoiding air contact
10.5.4 Piping design rules
10.5.4.1 Materials
10.5.4.2 Insulation and heating
10.5.4.3 Layout
10.6 Design estimates for utilities consumptions and effluent production
10.6.1 Introduction
10.6.2 Utilities
10.6.2.1 Heating
10.6.2.2 Open steam and vacuum
10.6.2.3 Electrical energy
10.6.2.4 Cooling water
10.6.2.5 Gases
10.6.3 Effluent
10.6.3.1 Liquid effluent
10.6.3.2 Solid waste
10.6.3.3 Exhaust gases
10.6.4 Utility consumption and effluent data per process
10.6.4.1 Storage
10.6.4.2 Refining processes
10.6.4.3 Modification processes
10.7 Occupational safety by design
10.7.1 Introduction
10.7.2 General hazards
10.7.3 Main occupational hazards of oil refining
10.7.3.1 Neutralisation and soapsplitting
10.7.3.2 Autoignition of spent bleaching earth
10.7.3.3 Deodoriser safety
10.7.4 Main occupational hazards of oil modification
10.7.4.1 Hydrogenation safety hazards
10.7.4.2 Safety of IEC
10.7.5 Main occupational hazards of oil storage and handling
10.7.5.1 Access to tanks and processing vessels
10.7.5.2 Top access to tank cars | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166406 |
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